Methi Pulao or Fenugreek Rice is a quick and healthy recipe prepared from Rice, Fenugreek Leaves and Whole Spices. Apart from these ingredients, chopped vegetables are also added to it. The choice of vegetables depends completely on you and also for whom you are preparing. Here I will be using only Fresh Green Peas to prepare the Methi Pulao. You can also add Carrot, Capsicum, Beans, Sweet Corns, etc. depending on your choice.
There are number of recipes that we can prepare using Rice. One such recipe is by using Methi (Fenugreek Leaves) to prepare Methi Pulao. I have already shared Methi Fried Rice recipe in my earlier posts where I have used different spice powder to prepare it. Today I will not be using the powdered spices but the whole spices to prepare it.
You can prepare Rice Recipes in two ways, spicy or non-spicy. To prepare Spicy Rice Recipe we use different spicy spices. We generally refer these Rice Recipes as Fried Rice. While for non-spicy Rice Recipes we refer it as Pulao. I have also shared Green Peas Pulao (Matar Pulao) in my earlier posts. Please try this recipe and give us your feedback. Methi Pulao is less spicy and is healthy too. It has many health benefits and so many people love to have methi in their diet in different forms.
Methi Pulao can be prepared either in pressure cooker or in open pot. Here I will be sharing both the process. Preparing the Methi Pulao in pressure cooker saves time and can be prepared in less time. Preparing it in open pot also involves two methods. In the first method, all the ingredients along with Rice are first fried and then water is added to boil the rice. In the second method, we pre boil the rice and then fry it with other ingredients. Here I am sharing both the methods.
Methi Pulao goes very well with Raita along with Dal Recipes or any other Curry Recipes. If you want to make different types of Raita, please visit Raita Recipes. Try our other methi recipes such as Methi Parantha, Aloo Methi and Methi Pakoda and do give your valuable feedback in our comment section below.
You may also like our other Rice Recipes,
Let’s start preparing the delicious and healthy Methi Pulao,
Methi Pulao Recipe/Fenugreek Rice/Methi Rice
Ingredients:
For Methi Pulao:
- 1 cup Rice
- 2 cups Chopped Methi Leaves
- 1/4 cup Fresh Green Peas
- 1 medium Chopped Onion
- 1 teaspoon Ginger Garlic Paste
- 2 tablespoon Oil
- Salt as required
- Water as required
Dry Spices:
- 1 inch Cinnamon Stick
- 1/2 teaspoon Cumin Seeds
- 4 pieces Cloves
- 3 pieces Green Cardamom
- 1 piece Black Cardamom
- 1 piece Bay Leaf
- 1 strand Mace
- 1 small piece Star Anise
- 3-4 pieces Pepper Corn
Instructions:
Methi Pulao in Open Pot or Kadai:
- Wash the Rice in a bowl by rinsing it with water. Wash it for 2-3 times. Soak the washed rice for at least 10 minutes.
- Meanwhile chop the Methi Leaves and wash it 2-3 times till all the sand particles are removed.
- Drain the soaked rice and keep it aside.
- Now heat Oil in a pan or kadai over medium heat.
- Add Cumin Seeds and allow it to crackle.
- When crackling stops, add the dry spices such as Cinnamon, Green Cardamom, Cloves, Black Cardamom, Bay Leaf, Mace, Star Anise and Pepper Corn. Fry them till they start sizzling.
- Add Chopped Onion and fry till they are translucent and slight brownish in colour.
- Add Ginger Garlic Paste and Salt. Saute and cook till the raw smell of the Ginger Garlic goes off.
- Now add the Green Peas, Chopped Methi and Rice.
- Stir all the ingredients and cook till the rice starts sticking to the bottom of the pan.
- Add required amount of water and allow it to boil.
- Cover with lid and cook for 8-10 minutes under low flame.
- After 10 minutes, switch off the stove and allow it to settle for few minutes.
- Open the lid of the pan and fluff the rice using fork. Transfer it to serving plate and serve it with your favourite dal recipe.
Methi Pulao in Pressure Cooker:
- Wash the Rice with water and soak it for 10 minutes.
- Chop the Methi Leaves and wash it for 2-3 times so that all the particles are removed from it.
- After 10 minutes drain the Rice and keep it aside.
- Heat 2 tablespoon Oil in pressure cooker over medium heat.
- Add Cumin Seeds and allow it to splutter.
- When spluttering stops, add the dry spices. Fry all the dry whole spices till they start sizzling.
- Add Chopped Onion and fry it till it changes its colour to golden.
- Next add Ginger Garlic Paste and saute till the raw smell goes off.
- Now add the fresh Green Peas, Finely Chopped Methi Leaves and Soaked Rice. Cook for a minutes or till the Rice starts sticking
- Add required amount of Water and mix all the ingredients.
- Cover the pressure cooker with the lid and cook for 2 whistles under medium heat.
- After 2 whistles, switch of the stove and allow the steam of the cooker to settle down.
- When the pressure of the cooker is completely released, open the lid and fluff the Rice with a fork.
- Take out the Rice in a plate and serve with your favourite curry recipes or any dal recipes.
Methi Pulao using Pre Boiled Rice:
- First wash the Methi Leaves properly with water for at least 2-3 times. Chop the Methi Leaves and keep it aside.
- Now take the Rice in a large bowl. Wash it by rinsing with water 2-3 times.
- Transfer the washed Rice into a large pot. Add adequate amount of water such that water is about 3-4 inch above the Rice.
- Switch on the stove and boil the rice over medium heat. Stir the Rice occasionally so that it does not stick at the bottom.
- Boil the Rice till it is completely cooked. When it is done, switch off the stove.
- Now with the help of strainer, strain the boiled Rice and keep it aside. To keep the rice grains separated from each other you can wash it with cold water also.
- Heat Oil in a pan over medium heat.
- Add Cumin Seeds and allow it to crackle.
- As crackling stops add the whole dry spices such as Cinnamon, Green Cardamom, Cloves, Black Cardamom, Bay Leaf, Mace, Star Anise and Pepper Corn.
- Fry the whole spices for few seconds and then add the Chopped Onion.
- Saute the Onion till they are golden in colour.
- Next add the Fresh Green Peas, Methi Leaves and Ginger Garlic Paste. Saute for 1-2 minutes till the raw smell of ginger garlic goes off.
- At last add the boiled Rice. Mix all the ingredients for a minute. Switch off the flame.
- Methi Pulao is ready. Serve it with your favourite Dal or any other Curry Recipes.
Notes:
- If you do not have all the dry spices at your home, you can simply go with whatever is available at your home.
- The number of whistles in pressure cooker while cooking depends upon the quality of rice being used. Most of the rice gets cooked in 2 whistles.
- Methi Leaves should be washed multiple times with water before being used since it has lot of soil and sand particles.
- You can also add vegetables such as Carrot, Capsicum, Cauliflower, etc. to prepare Methi Pulao.
- To make Methi Fried Rice skip the whole spices and use powdered spices. It will be spicier.
