Methi Pulao

Methi pulao is a flavorful, yet simple rice dish prepared with lots of fresh fenugreek leaves and green peas.

Course Main Course, Side Dish

Cuisine Indian Cuisine

Prep Time 30

Cook Time 25

Servings

Calories 605kcal

1 bunch Methi ~ Fenugreek leaves plucked (about 2 cups moderate to firmly packed plucked leaves)
2 ½ cup Basmati Rice washed and soaked for 30 minutes
4 tablespoon Oil
4-6 Cardamoms
3 Cloves
½ teaspoon Shah Jeera ~ Caraway Seeds
2-3 Bay Leaves
1 Biryani Flower
1 small Onion, sliced
2 teaspoon Ginger Garlic paste
7-8 small Green Chilies slit into two
¾ cup Frozen Green Peas use 1 cup for more peas
Salt to taste
4 ¼ cups Water 1 : 1 ¾ cup rice to water ratio
Cilantro ~ Fresh Kotmir chopped

Wash rice and soak for 30 minutes. Pluck the methi leaves, wash and chop.
2 ½ cup Basmati Rice, 1 bunch Methi ~ Fenugreek
Start the next step after soaking rice for 20-25 minutes. By the time we saute the spices and veggies, rice will be soaked and ready to use.
Heat oil in a pan and toast cardmons, cloves, shah jeera, bay leaves, biryani flower.
4 tablespoon Oil, 4-6 Cardamoms, 3 Cloves, ½ teaspoon Shah Jeera ~ Caraway Seeds, 2-3 Bay Leaves, 1 Biryani Flower
Add onions, methi leaves and saute until onions are soft, methi leaves wither and roasted in oil. It is important to fry the methi leaves or it could give a bitter taste to the dish.
1 small Onion, sliced, 1 bunch Methi ~ Fenugreek
Add ginger garlic paste, green chilies and fry until ginger no longer smells raw.
2 teaspoon Ginger Garlic paste, 7-8 small Green Chilies
Add green peas and saute for few minutes.
¾ cup Frozen Green Peas
Discard water from soaked rice and add to the pan. Lightly fry the rice along with the other ingredients.
4 ¼ cups Water
Transfer to rice cooker inner pot, add water, salt, give a good stir and turn on the cooker.
Salt to taste
Once the cooker shuts off, sprinkle chopped cilantro and fluff up the rice. Cover and let the pulao rest for 10 – 15 minutes before serving.
Cilantro ~ Fresh Kotmir
Serve pulao with chicken curry, goat curry, raita or any veg gravy or non veg gravy.

Vegetables – Recipe calls for green peas but you can add vegetables of choice, such as carrots, green beans, lima beans, potatoes etc.
Stove top – you can cook pulao on stovetop. Use 3 quart or 3 liters pot. Follow the recipe util step 7. Then add the same ratio of water to rice or use as you would to prepare pulao. Bring water to a boil and once rice staerts rolling, reduce the flame and cook until rice is almost cooked. Cover, reduce the flame and cook until rice is done.
Pressure Cooker – Procedure is same as above and use at least a 3 liter pressure cooker. Use 1:1 ¼ cups rice to water ratio. Cook for one whistle, reduce the flame to low and cook for another 2 minutes. Turn off the stove and open the cooker after pressure releases naturally. For reference, check the pressure cooker vegetable bagara recipe.
Instant Pot - Follow the above instructions to saute rice and veggies, transfer to IP and pressure cook for 2 minutes with 1:1 ¼ cup rice to water ratio and let pressure release naturally. Alternatively, you can saute veggies and rice in IP itself, using ‘Saute’ setting. Then pressure cook for 2 minutes and let pressure release naturally.
Nutrition - values listed below are approximate values.