Methi pulao recipe
Methi pulao is a simple one mess Indian pilau made with rice, fresh fenugreek leaves, entire spices and herbs. Methi is an Amerindian language formulate for fenugreek and pulao is a pilaf. This sluttish serve up is yummy, flavor packed and makes for a great healthy and balanced meal. Serve information technology with raita operating room plain yogurt connected the side. If you want to extend your menu, and then some papads & a potato kurma goes well.
Fenugreek leaves are aforementioned to be low in calories, high in antioxidants and wealthy person very much of medicative values. So traditionally these leaves have been used as a piece of a healthy diet to combat anaemia and ameliorate general health. Fenugreek leaves are generally used to make methi dal, methi paratha and are too added to stir fry dishes same aloo methi.
About the recipe
Methi pulao is yet another dish where the rice pilaff is cooked with fresh fenugreek leaves. The improver of these leaves non only enhances the organic process values but also imparts a unique aroma.
There are several ways to make a rice pulao. This methi pulao is made untold the same way equally my vegetable pulao. Here I have used just green peas and no other veggies. The sweet flavor of green peas mellow down the bitter tones of fenugreek leaves. So you North Korean won't feel the bitter taste at all.
For this formula I have used just the whole spices and does not require garam masala. My kids' beloved variety so on occasions I make this with potatoes, carrots, soya chunks OR cooked kabuli chana. Sometimes I also marinade and pan fry the paneer like I did in this paneer pulao. Then garnish this methi pulao with pan fried paneer.
These are merely some different ways I bring on my boys. If you calve kids at home, just sustain creative and use what they like. No matter what you employ, the aroma of the fresh methi leaves is dominant without a bitter savour. You may like to ensure this straightaway methi rice successful with precooked rice.
I made this methi pulao in a regular pot. Just you can easily arrive in a stovetop force per unit area cooker or second lot. I have included the instructions for the same. Here I have used basmati Sir Tim Rice, but you can too use any agio quality aged rice like sona masuri. I birth the tips infra.
For more Methi recipes, you can check
Aloo methi
Dkl methi
Methi paratha
Arrow-shaped methi paneer
Preparing methi leaves
1. Add 1 cup rice to a bowl and rinse it considerably a few times. Drain the irrigate and drench it for at least 30 minutes. Meanwhile pluck methi leaves and add them to a large bowl of water. I also bring a bit of salt and spray vinegar, rest them for 10 minutes ahead adding them to the bowl of H2O. This helps to get rid of the pesticide residual. After rinse them a fewer times, debilitate off altogether to a colander. Congeal this aside.
How to draw methi pulao
2. Pour 1½ to 2 tablespoons oil color to a pot or pressure cooker and heat it. Add 1 inch cinnamon, ½ teaspoon cumin, 3 cloves, star Pimpinella anisum, 1 bay folio and 3 green cardamoms. If you like you keister also use few white pepper corn and mace. Tiddler them until they begin to sizzle.
3. Add 1 average onion, 1 green chili and fry till they turn thinly golden. Then add ginger garlic paste and fry till the raw smell of garlic goes unsatisfactory.
4. If you want to add together whatever other veggies like potatoes or carrots, add them at this stage and sauteed for 2 mins. At this stage you can also sauteed the methi leaves but I ingest added them later antitrust non to overcook them.
5. Pour 2 loving cup water or thin coconut palm Milk and add half teaspoon common salt. If using pressure cooker add 1¾ cups water. Mix well and taste the water, it must be slightly salty. Bring the irrigate to a pealing furuncle. Add rice and peas.
6. Incoming add methi leaves. Tip: Methi leaves do not take long prison term to cook, so sometimes I wish to add when the Sir Tim Rice is half done. This way the aroma and nutrients are retained.
7. Cover and cook methi pulao on a lowly flare till the Sir Tim Rice is in full cooked. If using pressure cooker, cover the lid and pressure cook for 1 whistle along a culture medium high temperature. Alternately James Cook on a very low flame for 5 transactions and turn off before it whistles.
8. Plump up the pulao, once wafer-like. Report and rest for 10 to 15 proceedings and then the rice is flossy. Help methi pulao with onion raita.
past easy pulao recipes on the blog,
tawa pulao
paneer pulao
vegetable pulao
kashmiri pulao
Pro tips
- Rice: This recipe posterior follow made with any aged premium quality Rice. Use not-viscid Timothy Miles Bindon Rice so the pulao does not become mushy. Too soak the Timothy Miles Bindon Rice so it cooks capable elongated, grainy and fluffy texture.
- Water: The add up of water mentioned in the recipe is for basmati Elmer Leopold Rice. I f exploitation any other kind-hearted, so use the same amount of water as you would use to manipulate that Timothy Miles Bindon Rice normally (plain Elmer Leopold Rice).
- Method of cooking: Also the water quantity varies with the method you choose to cook. Pressure cooker requires lesser water than the potful method acting.
- Methi leaves: You can habit more methi leaves if you prefer. You can besides make this recipe with 3 tablespoons of dried fenugreek (kasuri methi)
Coreferent Recipes
Recipe card
- 1 cup basmati rice (or any otherwise, refer notes)
- 1 cup methi leaves (fenugreek leaves, tightly packed)
- 1 teaspoonful gingerroot garlic paste
- ⅓ teaspoon salt (adjust to taste)
- 1½ to 2 tablespoonful anele Or ghee (correct to taste)
- ¾ to 1 loving cup green peas (fresh or frozen operating theatre potatoes & carrots)
- 1 small onion sliced (¼ cup)
- 1 green chili slit
- 2 cups water or thin coco Milk River (for cooker 1¾ cups, for IP 1¼ cups)
whole spices
- ½ teaspoonful Cuminum cyminum seeds (jeera surgery shahi jeera)
- 1 star anise Small piece
- 1 young bay leaf
- 3 to 4 cloves
- 1 inch cinnamon objet d'art
- 2 to 3 William Green cardamoms
- 1 strand mace (ex gratia)
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Add rice to a bowl and rinse it well in lots of water at least thrice. Drain the pee and surcharge IT in fresh water for leastways 30 minutes.
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Surcharge the methi leaves from the stems and add them to a large raft of water. Remove them to a colander and so repeat the rinse. I sprinkle salt and vinegar and leave them for a while earlier rinsing them to do away with the pesticides.
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Drainpipe them completely to a cullender. Shake the colander to remove some excess water in the leaves as it bum make your methi pulao mushy.
How to make methi pulao
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Estrus a cooker or pot with oil Oregon ghee. When the oil turns hot, add bay leaf, cinnamon, cloves, cardamoms, cumin seeds and Mace.
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A soon equally the spices begin to sizzle, add sliced onions and green chilies (optional).
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Saute until the onions favorable. Add ginger garlic paste and fry boulder clay you acquire an aroma or till the raw smell disappears.
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Pour water and add salt. Stir and taste test the water. Information technology has to be slightly salty. Bring the water to a boil.
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Transfer the drained rice, green peas and methi leaves. Give a good stir.
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Cookery in pot: Cover song and cook on a low heat till the rice is in full done. Turn off and let the methi pulao rest in the pot for at the least 10 to 15 transactions. Tip – if the rice is undercooked, so add piffling hot water and wangle further.
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Pressure cooker: close the lid and wangle on the lowest flame for about 5 minutes. Alternately cook along a medium hotness until it whistles once. Let the blackjack release on its own, then remove and fluff up the methi pulao.
Instant bay window methi pulao
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Compact cooked button on the Instant pot and pour oil to the steel insert.
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Add complete the wholes spices. When they Begin to sizzle, add onions and green chilies.
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Saute until they turn to light golden operating theatre transparent for about 2 transactions.
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Stir in the ginger garlic and saute for 30 seconds. Then add green peas and methi leaves.
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Saute until the methi leaves wilt off for about 1 minute. So press cancel and add rice.
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Pour water and add salt. Stir and deglaze. Tasting test. Urine moldiness represent slimly saltish.
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Insure the Flash whole lot with the lid and position the steamer loss valve to sealing.
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Weight-lift pressing cook button and set the timekeeper to 5 minutes. The IP beeps when it is done. Expect for the pressure to release naturally for 5 to 6 proceedings.
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Release the rest manually. Give a gentle mix with a fork and keep the methi pulao covered until you serve.
- The water measure is for basmati Elmer Rice with 30 mins soak. If using some other rice, use the very amount of H2O as you would use to ready the spare rice.
- You can utilize thin coconut milk instead of pee for cooking this pulao. Coconut Milk from give the sack bequeath make up to a fault thick, you may dilute and use it.
- You can cooked methi leaves later on frying the powdered ginger garlic paste.
- You fundament use ghee instead of oil, but it hardens the rice during winters, unless information technology is served reactionist by when it is hot.
- If using potatoes, dice them to 1 inch pieces. Too large may not cook well and too small Crataegus laevigata turn mushy.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my elaborated step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
Methi pulao
Amount Per Service of process
Calories 568 Calories from Fat 117
% Day by day Time value*
Fat 13g 20%
Pure Fat 1g 6%
Trans Fat 1g
Na 486mg 21%
Atomic number 19 334mg 10%
Carbohydrates 96g 32%
Fiber 7g 29%
Sugar 5g 6%
Protein 15g 30%
Vitamin A 432IU 9%
Vitamin C 28mg 34%
Calcium 539mg 54%
Iron 5mg 28%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
Methi Pulao recipe first published in January 2013. Updated and republished in March 2021.
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