Methi pulao recipe with step by step pictures – a simple and fragrant pulao recipe made with basmati rice, methi, and caramelized onions. Some people like to call it methi biryani because it is so fragrant and full of flavors. Or simply, call it methi rice.
Methi pulao or fenugreek pilaf is an easy vegetarian recipe belonging to the Sindhi cuisine. Like most Sindhi recipes, methi pulao recipe (मेथी पुलाव रेसिपी) also has a base of caramelized onions. It gets the characteristic golden-brown color and sweetish taste from caramelized onions, which aptly complements the heat from whole spices. The methi fills your kitchen with an irresistible earthy aroma. Not to mention the fragrance of the basmati rice. It’s like a Sindhi kitchen on steroids! Traditionally, methi pulao recipe is prepared in sipri, which is a very heavy aluminum pot. If you do not have a sipri, you can use any other utensil that has a tight lid.
Methi pulao pairs well with fried spicy potatoes. If you want a curry on the side, Sindhi sai bhaji is an ideal choice. If you are on a lookout for quick recipes for two, rice pilaf and crispy fried baby potatoes are your best bet, especially for dinner.
I usually reserve making the Indian rice recipes for dinner. That’s because most rice dishes are one-pot and don’t need much preparation. You just need to choose the masala powders to season your rice and decide what kind of base you want; onions, tomatoes or both. Then you add the vegetables you feel like having. The combinations are endless. Vegetarian rice recipes are an infallible way to include vegetables in your diet because there is no compromise on taste.
rice to water ratio
Here is the tricky part of cooking rice – How much water to add to rice to get fluffy grains of rice that don’t stick together. The amount of water needed to cook rice depends on the variety of rice, its age, and the method of cooking.
I have always used aged rice. Basmati, surti kolam, silky rice are the different varieties of rice in India. Of these, you can find basmati very easily in the western countries as well. The thing about aged rice is that it doesn’t clump together. Also, aged rice needs more water to cook than the newly harvested varieties. If you are using a sipri or a stock pot and follow the same cooking technique as explained in this recipe, you would double the water plus half a cup.
For example, if you are cooking 1 cup, you would need 2 & 1/2 cups of water. For 2 cups, you would need 4 & 1/2 cups of water and so on.
Now here is a note for those who use a rice cooker. The amount of water in a rice recipe for rice cooker will be slightly less. It needs 1 cup water more than the number of cups of rice. If you are cooking 1 cup rice, add 2 cups water. For 2 cups rice, add 3 cups water. The same holds good for pressure cooking the rice.
how to make methi pulao recipe
- Basmati rice – ¾ cup, washed and soaked for 20 minutes
- Methi leaves/Fresh fenugreek leaves – 1 & ½ cup
- Water – 2 cups or as needed
- Onions – 3 medium, finely chopped
- Green chili – 1, finely chopped
- Tomato – 1 small, finely chopped
- Cumin seeds – ¾ tsp
- Turmeric powder – ¼ tsp
- Kashmiri red chili powder – 1 & ½ tsp
- Salt – to taste
- Bay leaf – 1
- Green cardamom – 1
- Cinnamon – ½ inch piece
- Clove – 1
- Oil – 3 tbsp
- Heat oil in a heavy bottom pot. Add cumin seeds and allow them to sizzle.
- Add the whole spices; bay leaf, green cardamom, cinnamon, and clove. Sauté for about ten seconds.
- Add the onions and sauté on medium-low heat till they turn golden brown.
- Add the tomato and cook till it becomes soft.
- Add turmeric, Kashmiri red chili powder and salt. Mix well and sauté for a few seconds till the raw smell of turmeric goes away.
- Add methi/fenugreek leaves and green chili.
- Sauté till the fenugreek wilts and give out a nice aroma.
- Add rice and sauté for 5-7 minutes. Stir gently and often. Sprinkle some water when it gets too dry. Don’t let the rice stick to the bottom of the pot.
- Add the water depending on the age and type of your rice. I used aged basmati rice and needed 3 cups of water. Adjust the salt.
- Allow the rice to cook away on medium-high heat until about ⅓ of the water remains.
- Now turn the heat to low and cover the pot with a lid. Let the rice cook for another 10 minutes or until done.
- Switch off the heat. Let the rice stand for another 10 minutes. Open the lid and gently fluff the rice with the back of the spoon. Methi pulao recipe is ready.
- Serve with crispy fried baby potatoes or sai bhaji. Enjoy!
methi pulao recipe with step by step pictures below
Gather the ingredients for the methi pulao recipe. Rinse the methi leaves, chop the onions and tomatoes.
Rinse and soak the rice for 20 minutes. Then drain the water. Lay out the whole and ground spices.
Heat 3 tbsp oil in a heavy bottom pot. Add 3/4 tsp cumin seeds and allow them to sizzle. Add the whole spices; 1 bay leaf, 1 green cardamom, a 1/2-inch piece of cinnamon and 1 clove. Sauté for about ten seconds.
Add 3 medium finely chopped onions and sauté on medium-low heat till they turn golden brown.
Add 1 medium tomato and cook till it becomes soft.
Add 1/4 tsp turmeric, 1 & 1/2 tsp Kashmiri red chili powder and salt. Mix well and sauté for a few seconds till the raw smell of turmeric goes away.
Add 1 & 1/2 tsp methi/fenugreek leaves and 1 chopped green chili. Sauté till the fenugreek wilts and give out a nice aroma.
Add 3/4 cup soaked rice and sauté for 5-7 minutes. Stir gently and often. Sprinkle some water when it gets too dry. Don’t let the rice stick to the bottom of the pot.
The rice should get some color like this.
Add 2 cups of water (I used aged Basmati rice, take water according to the rice you use) . Adjust the salt.
Allow the rice to cook away on medium-high heat until about 1/3 of the water remains.
Now turn the heat to low and cover the pot with a lid. Let the rice cook for another 10 minutes or until done.
Switch off the heat. Let the rice stand for another 10 minutes. Open the lid and gently fluff the rice with the back of the spoon. Methi pulao recipe is ready.
Serve with crispy fried baby potatoes or sai bhaji. Enjoy!