Methi Rice | Methi Pulao | Fenugreek Leaves Rice

Methi rice pulao, fenugreek rice pilaf, healthy Indian vegetarian rice recipe #lunchbox #dinner

5 from 2 votes

Methi Rice | Methi Pulao | Fenugreek Leaves Rice

Methi rice pulao or Fenugreek leaves pilaf is a very delicious, easy to make, and aromatic one-pot Indian rice recipe prepared using fenugreek leaves, aromatic spices, and vegetables of your choice. This pilaf can be prepared in less than 30 minutes!

Prep Time10

Cook Time18

Total Time28

Course: Dinner, Lunch

Cuisine: north indian, South Indian

Diet: Vegetarian

Servings:

Calories: 388kcal

Author: Kushi

Ingredients

1 tablespoon Oil
1 tablespoon Ghee or Butter
1 teaspoon Cumin seeds or Jeera
1 inch Cinnamon stick
3 Cardamom seeds
3 Cloves
2 tablespoon Cashews , broken
1 Onion , medium chopped
3 cloves Garlic , chopped
1 inch Ginger , finely chopped
3 Green chilies , slit
1 Potato , large diced
¼ cup Carrot , finely chopped
¼ cup Capsicum , finely chopped
½ cup Green peas , fresh or frozen
1 cup Basmati rice or any long grain rice of your choice.
1 teaspoon Salt , adjust to taste
½ to 1 teaspoon Garam masala powder (optional)
2 cups Water
1 large bunch Methi leaves or Fenugreek leaves or 2 handfuls
Juice of 1 lemon
1 tablespoon Cilantro or Coriander leaves, chopped

Instructions

Making of one-pot methi rice or pulao

Wash and soak the rice in water for 30 minutes.
1 cup Basmati rice
Meanwhile, prep the methi leaves. Sperate the leaves from the stem. The topmost tender stems can still be used. Wash the leaves and keep them aside.
1 large bunch Methi leaves
Heat oil and ghee in a pan on medium flame. To this, add cumin seeds, cinnamon, cardamom pods, cloves, and saute for a few seconds. To this, add cashews and saute until lightly golden.
1 tablespoon Oil, 1 teaspoon Cumin seeds, 1 inch Cinnamon stick, 3 Cardamom seeds, 3 Cloves, 2 tablespoon Cashews, 1 tablespoon Ghee
Add the onion, garlic, ginger, green chilies and saute until the onion becomes translucent
1 Onion, 3 cloves Garlic, 1 inch Ginger, 3 Green chilies
Add the veggies of your choice. I have added potatoes, carrots, capsicum, and green peas. Saute this for a minute.
1 Potato, ¼ cup Carrot, ¼ cup Capsicum, ½ cup Green peas
To this, add the soaked and drained rice (from above), garam masala powder, salt, water, and mix well. Switch the gas to high and bring it to a boil.
1 teaspoon Salt, ½ to 1 teaspoon Garam masala powder, 2 cups Water
Add the fenugreek or methi leaves (from above), lemon juice, cilantro, and mix. Reduce the flame to medium. Cover the pan with a lid and cook for 12 minutes or until rice is cooked through. If the rice is undercooked at this point, you can add water and continue to cook further.
Juice of 1 lemon, 1 tablespoon Cilantro
Gently toss the rice. Cover and let it rest for 10 minutes before serving. You can check the entire video on the making of methi pulao rice.

Methi Rice or Pulao, Fenugreek rice in a pressure cooker

If you want to make this rice in a pressure cooker, reduce the water to 1 ¾ cup. Pressure cook for one whistle on medium flame and then switch off. Once the pressure releases on its own, open the lid and fluff the rice.

Methi Rice or Pulao, Fenugreek rice in an Instant Pot

Press the SAUTE button on your Instant Pot (IP). Add oil, ghee, cumin seeds., cinnamon, cardamom, and cloves. When they sizzle, add the cashews and saute for a few seconds.
To this, add onion, garlic, ginger, green chile, and saute until translucent.
Add potatoes, carrot, capsicum, green peas, and saute for a minute.
Now add soaked and drained rice, fenugreek leaves, salt, garam masala powder, 1 1 /4 cup of water, and mix everything well. Press the CANCEL button.
Secure the Instant Pot with a lid and position the steam release valve to sealing.
Press the PRESSURE COOK button and set the time for 5 minutes. Once the IP beeps, allow the pressure to release naturally for 6 to 8 minutes.
Release any pressure manually and fluff the rice. Keep the rice covered till you are ready to serve.

Notes

You can make the methi pulao protein-rich meal by adding chickpeas (chole or kabuli chana), paneer, or soya chunks.
You can use any variety of rice of your choice. I love to use basmati or jasmine rice while making rice recipes. Even leftover rice works well.
I have added whole garam masala and a small portion (1 tsp) of garam masala powder. You can add one and skip the other.
Make sure not to add too much of spices as it will take away the unique flavor from methi.
Want to take the methi pulav to the next level? You can use thin coconut milk for cooking the rice instead of water if desired.

Nutrition