Fragrant, comforting, and easy to serve as a complete meal, methi pulao recipe | methi rice recipe | fenugreek rice recipe is a vegetarian Indian pulao made with few mint / pudina, few coriander, and coconut in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3 Servings
  • Category: pulao
  • Cuisine: Indian

Ingredients

for masala paste:

  • few mint / pudina
  • few coriander
  • 2 tbsp coconut
  • 3 chilli
  • 1 inch ginger

for pulao:

  • 2 tbsp oil
  • 2 bay leaf
  • 1 black cardamom
  • ½ tsp cloves
  • 1 inch cinnamon
  • 1 tsp fennel
  • 1 tsp cumin
  • 1 onion (sliced)
  • 1 tsp garlic paste
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • 2 tbsp peas
  • 1 tomato (chopped)
  • 1 bunch methi / fenugreek
  • 1 tsp salt
  • 2 cup water
  • 1 cup basmati rice (soaked 20 minutes)
  • 2 tsp lemon juice
  • 1 tsp ghee

Method

  1. Firstly, in a blender jar take a few mint, a few coriander, 2 tbsp of coconut, 3 chili, and 1 inch of ginger.
  2. Add water and grind to smooth paste. Keep aside.
  3. In a large kadai heat 2 tbsp oil. Add 2 bay leaf, 1 black cardamom, ½ tsp cloves, 1 inch cinnamon, 1 tsp fennel, and 1 tsp cumin. Saute on low flame until the spices turn aromatic.
  4. Further add 1 onion, 1 tsp garlic paste and saute till the onion turns golden brown.
  5. Keeping the flame on low, add 1 tsp garam masala, ½ tsp coriander powder and saute til the spices turn aromatic.
  6. Add in prepared masala paste and cook well.
  7. Add 2 tbsp peas, 1 tomato, 1 bunch methi, and 1 tsp salt.
  8. Saute on low flame until the masala turns aromatic.
  9. Pour in 2 cups water and mix well.
  10. Also, add 1 cup basmati rice, 2 tsp lemon juice, and 1 tsp ghee. Give a good mix.
  11. Cover and simmer for 20 minutes or until the rice is cooked well.
  12. Finally, fluff the rice gently and enjoy Methi Pulao Recipe with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.