This Methi Pulao rice is made with simple ingredients like basmati rice, methi(fenugreek leaves) and whole spices. It's perfect for packing into lunchboxes or as a quick, fuss-free meal for busy weeknight dinners.
You know how much I love cooking with methi leaves! From Aloo Methi Paratha, Aloo Methi Sabzi, Methi Mathri to Methi Dal, I try to add this versatile herb into my meals. When methi is in season, I always stock up and store it in the freezer so I can enjoy it all year (not just in winter!). And if you're wondering how to store methi leaves in fridge/ freezer, I've got you covered in my blog post with all the tips you need!
As a busy parent, I love how simple this Methi Pulao is. It’s quick, delicious, and requires minimal effort just like vegetable pilau rice, mushroom pilau rice and Nandos spicy rice. In this recipe I only use whole spices instead of powdered spices.
I don’t like to overcomplicate it with too many veggies too —just a little sweet corn or green peas to complement the methi. The fresh methi leaves really shine, adding that earthy, refreshing flavor I can’t get enough of. Serve with cucumber raita or spicy potato chips for a delicious combo.
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Ingredients
(See recipe card below for detailed quantities and instructions.)
- Basmati rice: I use Tilda Grand extra-long basmati rice (easily available in the UK) for its extra long fluffy texture and aroma.
- Methi (fenugreek) leaves: Fresh methi leaves are essential for this recipe. They add a slightly bitter, earthy flavor that pairs beautifully with the spices. I have got you covered on how to store methi leaves in my blogpost.
- Whole spices: Just the standard pulao whole spices - Bay leaf, cinnamon, cardamom, cloves, and cumin seeds.
- Vegetables: Optional, but I love adding sweet corn for extra flavor and texture. It adds a touch of sweetness and texture to balance the bitterness of methi.
Substitution and Variations
- Spinach or Kale: Don't have fenugreek leaves, substitute for spinach or kale.
- Ginger Garlic: Add minced ginger garlic for an extra layer of flavor.
- Vegetables: Toss in peas, carrots, or potatoes for a heartier dish.
- Nuts: Add cashews or almonds for a richer, crunchier texture.
- Spice level: Adjust the heat by adding extra green chilies or red chili powder.
How to Make Methi Pulao recipe?
- Prep the Rice: Rinse and soak basmati rice for 30 minutes. Drain and set aside.
- Sauté the Spices: Heat ghee or oil in a pan over medium flame. Add whole spices and sauté until fragrant and cumin seed splutter.
- Cook the Methi: Add chopped methi leaves and sauté for 2-3 minutes until wilted.
- Add Rice and Vegetables: Add the soaked rice,sweet corn and stir. Sauté for 2 minutes.
- Simmer: Pour in 2 cups of boiled water and salt. Cook on medium heat until the water is nearly absorbed, then cover and simmer on low for 5 minutes.
- Rest and Serve: Turn off the heat and let the rice sit covered for 5 minutes. Fluff it up and serve hot.
- If you like, garnish with fresh coriander leaves.
Storing Leftovers
- In the fridge: Store in an airtight container for up to 2 days. Reheat with a splash of water to revive fluffiness.
- In the freezer: Freeze for up to 1 month. Cool completely before freezing, and thaw with a sprinkle of water before reheating.
Serving Suggestions
Pair this Methi Pulao with a side of plain yogurt or cucumber raita, lemon pickle, or a simple onion tomato salad. It also pairs beautifully with Indian curries like moong dal tadka or paneer butter masala. Perfect for meal-prep lunches or picnics!
Expert Tips
- Rinse the rice thoroughly: Rinse basmati rice at least 5-6 times to remove excess starch.
- Soak for fluffy grains: Soak the rice for 15–30 minutes to ensure long, separate, fluffy grains.
- Fresh or Frozen methi leaves: Do not use Kasuri methi as a substitute.
Recipe FAQ's
To make Instant Pot Methi Pulao, I start by rinsing and soaking the basmati rice for 30 minutes. I then use the sauté function to cook whole spices and sliced onions until they soften. Next, I add fresh methi leaves, a bit of sweet corn (or peas), and the soaked rice. I pour in water, season with salt, and pressure cook on high for 6 minutes with a 5-minute natural release. Fluff it up and enjoy your quick, delicious Methi Pulao!
Methi is simply the Hindi name for fenugreek—a fragrant herb that brings a distinctive, slightly bitter flavor to many dishes.
More Easy Indian Rice recipes
Ingredients
- 1 cup fenugreek leaves chopped
- 1 cup frozen Sweet Corn
- 1 medium Onion sliced or chopped
- 1 tablespoon Ghee
- 1 Green Chilies sliced
- Salt To Taste
- 1 cup Rice
- 2 cup Water
Whole spices
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 star anise
- 4 cloves
Instructions
- Wash the Rice in cold water 4-4 times until clear and soak it in enough water for 30 minutes.
- Heat ghee in a pan over medium heat. Add whole spices and cook until fragrant - 1 minute.
- Add onion, green chilli and cook until it softens. About 3-4 minutes.
- Add methi leaves and saute for 2-3 minutes until it wilts.
- Now add rice and fry until toasty.
- Add water, salt and cook on medium heat until the water comes to the level of the rice. Cover with lid. Cook for a further 5 minutes. Turn off the flame.
- After 5 minutes, fluff with fork and serve with mixed vegetable raita.
Notes
- Rinse the rice thoroughly: Rinse basmati rice at least 5-6 times to remove excess starch.
- Soak for fluffy grains: Soak the rice for 15–30 minutes to ensure long, separate, fluffy grains.
- Fresh or Frozen methi leaves: Do not use Kasuri methi as a substitute.
Aathira says
Sounded good, tried it out, and came out fab!