Methi pulao is a quick and delicious rice recipe using fresh fenugreek leaves. Methi leaves are very aromatic and they are one of the most widely used herbs in Indian cuisine.
Rich in proteins and fiber, these greens are very nutritious. This pulao is a very easy one pot meal and you could serve it with plain yogurt or any raita. It makes for a flavorful and comforting dish during cold winter days.
For other methi recipes check out methi puri | methi paratha | methi chole | methi moong dal | methi dahi curry.
Do try this healthy and easy fenugreek pulao recipe.
Methi Pulao | Fenugreek Pulao | Methi Rice Recipe
Methi Pulao – Methi Rice recipe
Category:Main
Cuisine:North Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
an easy rice pulao recipe using fresh fenugreek leaves.
Ingredients
- 1 cup rice
- 2 cups packed methi leaves ( fenugreek leaves / vendhaya keerai )
- 1 onion large
- 2 green chillies
- 1 tomato large
- 1 inch piece cinnamon
- 2 cloves
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- Salt to taste
Instructions
- Slice onion and chop tomato. Slit the green chillies.
- Clean and wash the methi leaves.
- Heat 1 tbsp oil in a pressure cooker. Add cinnamon, cloves, cumin seeds and fennel seeds.
- Once cumin seeds crackle, add sliced onions and slit green chillies and fry till the onions turn soft.
- Now add chopped tomatoes, methi leaves, salt, turmeric powder, red chilli powder and garam masala powder.
- Mix well and fry till the methi leaves wilt.
- Add rice and 2 cups water and cook till done.
- Methi pulao is ready to be served hot with yogurt or raita.
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