methi pulao recipe | methi rice recipe | fenugreek pilaf recipe

methi rice, methi biryani methi pulao recipe

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

5.0 from 6 reviews
Methi Pulao Recipe | Fenugreek Pilaf Recipe
 
Prep time
Cook time
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methi pulao recipe is an easy one pot rice dish made from browned onions, methi, basmati rice, and the basic Indian masalas.
Author:
Recipe type: Main
Cuisine: Indian, Sindhi
Serves: 2
Ingredients
  • 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
Instructions
  1. Heat oil in a heavy bottom pot. Add cumin seeds and allow them to sizzle.
  2. Add the whole spices; bay leaf, green cardamom, cinnamon, and clove. Sauté for about ten seconds.
  3. Add the onions and sauté on medium-low heat till they turn golden brown.
  4. Add the tomato and cook till it becomes soft.
  5. Add turmeric, Kashmiri red chili powder and salt. Mix well and sauté for a few seconds till the raw smell of turmeric goes away.
  6. Add methi/fenugreek leaves and green chili.
  7. Sauté till the fenugreek wilts and give out a nice aroma.
  8. 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.
  9. 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.
  10. Allow the rice to cook away on medium-high heat until about ⅓ of the water remains.
  11. Now turn the heat to low and cover the pot with a lid. Let the rice cook for another 10 minutes or until done.
  12. 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.
  13. Serve with crispy fried baby potatoes or sai bhaji. Enjoy!

methi pulao recipe with step by step pictures below


Step 1

Gather the ingredients for the methi pulao recipe. Rinse the methi leaves, chop the onions and tomatoes.

ingredients for methi pulao recipe


Step 2

Rinse and soak the rice for 20 minutes. Then drain the water. Lay out the whole and ground spices.

Ingredients for Methi Pulao Recipe | Fenugreek Pilaf Recipe 2


Step 3

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.

tempering cumin seeds


Step 4

Add 3 medium finely chopped onions and sauté on medium-low heat till they turn golden brown.

Saute onions


Step 5

Add 1 medium tomato and cook till it becomes soft.

making methi rice recipe


Step 6

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.

making methi biryani recipe


Step 7

Add 1 & 1/2 tsp methi/fenugreek leaves and 1 chopped green chili. Sauté till the fenugreek wilts and give out a nice aroma.

making methi rice recipe


Step 8

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.

making methi biryani recipe


Step 9

The rice should get some color like this.

cook till rice looks like this


Step 10

Add 2 cups of water (I used aged Basmati rice, take water according to the rice you use) . Adjust the salt.

add water as required by the type of rice you are using


Step 11

Allow the rice to cook away on medium-high heat until about 1/3 of the water remains.

let the rice cook and the water reduce to 1/3


Step 12

Now turn the heat to low and cover the pot with a lid. Let the rice cook for another 10 minutes or until done.

cook the rice on low heat covered with lid


Step 13

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.

methi rice recipe


Step 14

Serve with crispy fried baby potatoes or sai bhaji. Enjoy!

methi pulao recipe

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11 Comments

  • Reply
    pratiksha
    April 15, 2017 at 7:28 am

    yeh recipe lohe ki kadhai me banai ja sakti hai kya?

    • Reply
      Monica
      April 17, 2017 at 5:42 pm

      Bana sakte hain. Pulao banne ke baad use turant kisi aur bartan main utar lein.

  • Reply
    yamini soha
    June 9, 2017 at 5:07 pm

    pulao is luking pretty..can this be made n rice cooker?

    • Reply
      Monica
      June 11, 2017 at 3:07 pm

      Hello Yamini. First of all, thank you.
      Yes, you can make this methi pulao in rice cooker. Make everything on gas first and just before adding water, transfer the contents to the rice cooker. Then add water accordingly and continue to cook.

  • Reply
    Ravneet Gill
    August 15, 2017 at 8:19 pm

    so healthy n yummy.. ur recipes are so easy yet unique.. i m trying them one by one since i m learning to cook..thank you for such detailed posts

    • Reply
      Monica
      August 17, 2017 at 6:04 am

      Thank you. 🙂 I hope you benefit from the recipes on here.

  • Reply
    Archana patel
    August 29, 2017 at 9:49 am

    the rice turned out to be above my expectations, this is the only method that worked to get my kids eating methi. they loved it!

    • Reply
      Monica
      August 30, 2017 at 5:40 am

      getting kids to eat their green is the hardest! i am so happy i could help 🙂

  • Reply
    pari upadhyay
    October 3, 2017 at 11:33 am

    was a bit skeptical to try it as i find fenugreek very bitter, but to my surprise, it was awesome! i could never imagine it could impart such a rich flavor to the rice. JUST WOW!

    • Reply
      Monica
      October 4, 2017 at 5:31 am

      I am so glad you enjoyed the methi pulao. Thanks for trying it. 🙂

  • Reply
    chinmayi
    June 30, 2018 at 5:12 pm

    yummy pulao

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