Recipe Cooked, Photographed and Written by Praveena
PrepTime:20 mins  CookTime:Given Below Cuisine:Indian
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Methi is a very commonly used leafy vegetable / herb mostly by Indians. We use it in curries, dals/lentils, make many rice varieties, many starters too. This, Methi pulao / fenugreek leaves rice recipe is a very prominent rice dish from North India. Its completely Vegan+Glutenfree.Â
Important things to remember about, ‘Methi Pulao / Rice with Fenugreek Leaves’:
The only drawback of using methi / fresh fenugreek leaves,is the time it takes, to pluck the leaves very carefully from its stems. It needs a bit of patience. The main point here is, the stems are completely useless for any dish. And by mistake if any single stem is added, it causes inconvenience, as its not chewable.
After adding the methi leaves for frying, keep stirring continuously. And dont fry them for more than a min, because there are higher chances for the leaves to release bitterness.
Health Benefits of ‘Methi Pulao / Rice with Fenugreek Leaves’:
Methi / Fenugreek is used as a traditional remedy for diabetes and loss of appetite, dandruff problems, to stimulate milk production in breastfeeding women and reduces inflammation inside the body. Moreover it adds flavor and spice to food.
Rice is rich in starch and hence in carbohydrates too. Its GLUTEN FREE and provides fast and active energy. Brown rice is a whole grain, so its highly nutritious than white rice. White rice, has lower arsenic levels as the outer part is removed.
Cinnamon, is loaded with anti-oxidants and has anti-inflammatory qualities. It lowers blood sugar and powerful anti-diabetic properties.
Clove, is a winter spice and are dried flower buds that come from clove tree. They can kill bacteria and improve bone health. Clove oil is mainly used for wellness of teeth.(info from internet)
To conclude, this is a plant based, vegan, gluten free, carbs filled one pot meal, with anti-inflammation and anti-bacterial properties. Above all, extremely good for pregnant / nursing women.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Rice recipes collection⇒ Rice Recipes Collection
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Related Posts:
- Menthaku / Methi Leaves Chutney Powder
- Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
- Potato Salad with Parsley
- Spinach & Chickpeas Pulao Rice (South Indian style)
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Ingredients:
- Indian Basmati Rice – 2 cups (uncooked)
- Methi / Menthaku / Fenugreek Leaves – 1 cup (pressed)
- Onions – 2 (large size)
- Potato – 1 (large size)
- Fresh Green Chillies – 5
- Ginger – 1 inch piece
- Garlic – 2 pods
- Cooking Oil/Butter – 3 tablespoons
- Bay Leaves / Biryani Leaves – 3
- Cloves – 5 (optional)
- Cinnamon Sticks / Dalchini – 3 (small)
- Cardamom – 3 (powdered)
- Garam Masala – 1 teaspoon
- Black Pepper Powder – ½ teaspoon
- Jeera / Whole Cumin seeds – 1 teaspoon
- Salt – 3 teaspoons
- Water – as required
Special Ingredients:
- Indian Basmati Rice (uncooked)
- Methi / Menthaku / Fenugreek Leaves
Step wise pics Procedure for ‘Methi Pulao / Rice with Fenugreek Leaves (Stove Top, Instant Pot)’:
PREP WORK (for both methods):
- Rice : Water ratio for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.
- Wash the rice thoroughly 2 to 3 times. Add 2 times of water. Set aside for at least 20 mins. Drain the water before use.
- Chop the onions, ginger, garlic. Slit the green chillies length wise. Peel the potatoes, dice into cubes.
- Gently, pluck the fenugreek / methi leaves from its stem. Trash the stem.
- Get all the other ingredients at one place.
STOVE TOP METHOD (15 mins):
INSTANT POT / ELECTRIC PRESSURE COOKER METHOD:
Tips:
- Soaking of rice is very important, as this makes the pulao rice to cook perfectly without sticking. So, try to soak the rice before you cut and fry the veggies and spices.
- Basmati Rice is the best for any Pulao. Long grain rice also works well.
- Do not sautee the methi leaves too much. It might turn bitter.
- Adjust the salt and spice as per your taste.
- Be careful while adding water to the rice grains. The measurement needs to be perfect for the pulao to have perfect texture.
- In the Instant Pot / Electric Pressure Cooker Method, before adding the rice, scraping the pot to deglaze is very much necessary. This is to avoid any rice particles to the bottom which inturn gives a BURN signal.
- Storage Suggestions: Methi Pulao / Fenugreek Leaves Rice, is suitable for storage in fridge only for 2 days. You can warm it up and serve immediately.
- At room temperature, it stays good only for 1 day. Because of the short life of fresh greesn and potatoes used.
Result :
- This, Methi pulao / fenugreek rice is very mild in flavour that can be served with any gravy curry / sabzi / raita. We had it with Peas Masala. Here is my curry recipes collection⇒ Curry / Koora / Stir Fry
- It’s a perfect main course recipe that fills the tummy with right nutrients.
- It fits in very well into any of my Indian Thali / Meal Platters>> Bhojanam / Thali / Meal Platter
- This methi pulao is suitable for 1 day as travel food. And also for Kids Lunch Box Ideas & Recipes
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Methi Pulao / Fenugreek Leaves Rice Recipe
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 2 cups Basmati Rice (uncooked)
- 1 cup Methi / Menthaku / Fenugreek Leaves (pressed)
- 2 count Onions (medium size)
- 1 count Potato (large size)
- 4 count Fresh Green Chillies
- 1 inch piece Ginger
- 2 pods Garlic
- 5 count Cloves (optional)
- 3 tablespoons Cooking Oil / Butter
- 3 count Bay / Biryani Leaves
- 3 count Cinnamon Sticks / Dalchini (small)
- 1 pod Cardamom / Elaichi (powdered)
- 1 teaspoon Garam Masala Powder
- Black Pepper Powder – ½ teaspoon
- Jeera / Whole Cumin seeds – 1 teaspoon
- 3 teaspoons Salt (as per taste)
- Water – as required
Instructions
Rice : Water ratio for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.
PREP WORK:
- Wash the rice thoroughly 2 to 3 times. Add 2 times of water. Set aside for at least 20 mins. Drain the water before use.Chop the onions, ginger, garlic. Slit the green chillies length wise. Peel the potatoes, dice into cubesGently, pluck the fenugreek / methi leaves from its stem. Trash the stem.Get all the other ingredients at one place.
STOVE TOP METHOD (15 mins):
- Put a sauce pan /vessel on stove top under medium flame. Pour the oil and let it heat, add the bay leaves, cloves, cinnamon sticks. Sautee.
- Next add the chopped ginger, garlic, onion pieces & slit green chillies. Fry until the onions become transparent.
- And then add the methi leaves. Fry the leaves upto a min, until they are shrunk & change the colour.
- At this stage, add the potato cubes, garam masala, powdered elaichi, black pepper powder and salt. Mix everything thoroughly.
- At this stage, add the potato cubes, garam masala, powdered elaichi, black pepper powder and salt. Mix everything thoroughly.
- Now, add the soaked rice after draining the water. Add fresh water (as per given measurement). Give a gentle mix. Close the vessel with lid, cook on medium flame for 5 mins, then change to low flame and continue for 5 more mins.
- Later switch the flame off, fluff up the rice with a fork. Transfer the pulao rice into a serving dish. Done!!
INSTANT POT METHOD (10 mins):
- Switch ON the GADGET,set to SAUTE mode for 5 mins. Add the OIL, let it heat. Transfer the bay leaves, whole cumin / jeera, cinnamon sticks, cloves, slit green chillies, chopped ginger-garlic / paste, chopped onion. Sauté everything.
- When the onions become transparent, then add the methi leaves. Fry the leaves upto a min, until they are shrunk & change the colour. Add the potato cubes, garam masala, powdered elaichi, black pepper powder and salt. Mix everything thoroughly.
- Press the CANCEL button. Pour 2 tablespoons of water, scrape the bottom to deglaze. Transfer the soaked rice after draining the water. Add fresh water (as per given measurement) into the pot. Give a gentle mix. Close with lid, and valve to SEALING.
- Set to PRESSURE COOK mode under LOW pressure for 5 mins. After NPR (natural pressure release), using a fork, gently fluff up everything.Transfer the pulao rice into a serving dish. Done!!
Notes
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Instead of fresh leaves, can I use dried methi?
Hi Kavita, 🙂 Ya you might use. But use only 1/4th of the quantity of fresh leaves that I mentioned. Just to let you know, for authentic taste, fresh leaves are the best. Let me know how it turned out.