Go Back

Methi Pulao / Fenugreek Leaves Rice Recipe (Stove Top, Instant Pot Methods)

VegCookBook by Praveena
Iron & Fiber rich, Vegan, Plant Based, One pot, Family friendly meal. Given both Instant Pot & Stove top methods with step wise pics and tips.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Wide Mixing Bowl (for soaking the rice grains)
  • 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
  • ½ teaspoon Crushed Black Pepper Powder
  • 1 teaspoon Jeera / Whole Cumin seeds
  • 3 teaspoons Salt (as per taste)
  • as required Water

Instructions
 

Rice : Water ratio for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.

    PREP WORK (common for both methods):

    • 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 METHI PULAO (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 METHI PULAO (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 up to 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

    Please see the MAIN POST for recipe with step wise PICS and TIPS!
    Keyword healthy one pot lunch box recipe, how to use fenugreek leaves in one pot meal, instant pot methi pulao rice recipe, methi pulao in instant pot pressure cooker, simple methi rice recipe, stove top methi pula recipe