Simple, healthy and nutritious pulao made with fenugreek leaves, rice, whole spices and herbs. Serve this methi pulao with raita or plain yogurt.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup basmati rice ((or any other, refer notes))
  • 1 cup methi leaves ((fenugreek leaves, tightly packed))
  • 1 teaspoon ginger garlic paste
  • ⅓ teaspoon salt ((adjust to taste))
  • 1½ to 2 tablespoon oil (Or ghee (adjust to taste))
  • ¾ to 1 cup green peas ((fresh or frozen or potatoes & carrots))
  • 1 small onion (sliced (¼ cup))
  • 1 green chili (slit)
  • 2 cups water (or thin coconut milk (for cooker 1¾ cups, for IP 1¼ cups))
  • ½ teaspoon cumin seeds ((jeera or shahi jeera))
  • 1 star anise (Small piece)
  • 1 small bay leaf
  • 3 to 4 cloves
  • 1 inch cinnamon piece
  • 2 to 3 green cardamoms
  • 1 strand mace ((optional))

Method

  1. Add rice to a bowl and rinse it well in lots of water at least thrice. Drain the water and soak it in fresh water for at least 30 minutes.
  2. Pluck the methi leaves from the stems and add them to a large pot of water. Remove them to a colander and then repeat the rinse. I sprinkle salt and vinegar and leave them for a while before rinsing them to get rid of the pesticides.
  3. Drain them completely to a colander. Shake the colander to remove any excess water in the leaves as it can make your methi pulao mushy.

How to Make Methi Pulao

  1. Heat a cooker or pot with oil or ghee. When the oil turns hot, add bay leaf, cinnamon, cloves, cardamoms, cumin seeds and mace.
  2. As soon as the spices begin to sizzle, add sliced onions and green chilies (optional).
  3. Saute until the onions golden. Add ginger garlic paste and fry till you get an aroma or till the raw smell disappears.
  4. Pour water and add salt. Stir and taste test the water. It has to be slightly salty. Bring the water to a boil.
  5. Transfer the drained rice, green peas and methi leaves. Give a good stir.
  6. Cooking in pot: Cover and cook on a low heat till the rice is fully done. Turn off and let the methi pulao rest in the pot for at least 10 to 15 minutes. Tip - if the rice is undercooked, then add little hot water and cook further.
  7. Pressure cooker: close the lid and cook on the lowest flame for about 5 minutes. Alternately cook on a medium heat until it whistles once. Let the pressure release on its own, then remove and fluff up the methi pulao.

Instant Pot Methi Pulao

  1. Press saute button on the Instant pot and pour oil to the steel insert.
  2. Add all the wholes spices. When they begin to sizzle, add onions and green chilies.
  3. Saute until they turn light golden or transparent for about 2 minutes.
  4. Stir in the ginger garlic and saute for 30 seconds. Then add green peas and methi leaves.
  5. Saute until the methi leaves wilt off for about 1 minute. Then press cancel and add rice.
  6. Pour water and add salt. Stir and deglaze. Taste test. Water must be slightly salty.
  7. Secure the Instant pot with the lid and position the steam release valve to sealing.
  8. Press pressure cook button and set the timer to 5 minutes. The IP beeps when it is done. Wait for the pressure to release naturally for 2 minutes.
  9. Release the rest manually. Give a gentle mix with a fork and keep the methi pulao covered until you serve.

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.