Padhuskitchen


Methi Pulao-Methi Rice-Fenugreek rice

by 60 Comments

I love greens and make it a point to prepare greens at least 4 days a week as I strongly believe that we are what we eat. Here, we have methi (vendaya keerai) season now and we get fresh greens at our doorstep. So here I am with another methi recipe. I prepare methi rice in two ways – One is this onion tomato base and another is Vendhya keerai sadam using South Indian masala. Both are very tasty and delicious and a great way to include greens in our diet. Do try this and you will love it. You can also pack it for lunch with any raitha/pachadi as side dish.

Methi Pulao

Methi Pulao-How to make Methi rice


Methi Pulao-Methi rice

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 2
 Recipe Category: Lunch-Rice Recipes
 Recipe Cuisine: North Indian
 Author:

   Ingredients needed

   Basmati Rice – 1 cup
   Onion – 2 medium size
   Ripe Tomatoes – 3
   Ginger-Garlic paste – 1 tsp
   Methi leaves – 1 cup tightly packed
   Salt as required
   Ghee/Butter – 1 tsp

   Spice Powder

   Coriander powder -2 tsp
   Chilli Powder -1 tsp
   Turmeric powder -1/4 tsp
   Garam masala -3/4 tsp

   For the seasoning

   Oil – 1 tbsp
   Jeera/cumin seeds -1 tsp
   Fennel seeds/sombu -1 tsp
   Bay leaf -1

Preparation

Chop onion and tomatoes finely.

Soak rice for 20 minutes. Drain the water completely. Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside. This step is optional but it does gives a nice flavor to the rice.

methi rice-fenugreek rice-methi pulao
Method

Heat oil, add cumin seeds, fennel seeds and bay leaf ,when jeera and fennel sizzles, add chopped onion and saute till it turns transparent.

The add ginger-garlic paste and saute for a few more seconds.

Add all the spice powder given under ‘spice powder’.

Add tomatoes and saute for a few more minutes followed by methi leaves. Saute well till the leaves wilt.

Add needed salt , 2 cups of boiling water, rice and cook covered. Tips – to check if the salt added is right, taste the water and see.

If using pressure cooker, cook for 3 whistles. I usually keep a vessel inside the cooker and cook otherwise you do not have to cook for 3 whistles.

If using rice cooker, transfer the contents to a rice cooker and switch on the cooking mode.

Serve it hot with raitha or chips. It taste heavenly.

More Methi/Fenugreek Recipes

Methi Paratha

Aloo Methi Subzi

Vendhaya Keerai Sadam (South Indian style)

Methi Matar Malai

Meet you all again with more interesting recipes and tips, till then it is bye from Padhu of Padhuskitchen.

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Reader Interactions

Comments

  12. Madhu

    Looks nice Padhu. Half the time I forget that there are simple and healthy recipes like this I can make in no time. Good to be a part of blogging world.

    Reply

  32. Now Serving

    I cannot wait to try this recipe out — looks mouth-watering and healthy….I am constantly amazed by the number of talented, creative people in my food blog world :))

    Reply

  39. P.J. and Lizzy

    This recipe was fantastic! I had a hankering for Methi Pulao after tasting it in India years ago. I worried that the conventional measurements would be off (as I have often experienced with "by eye" cooks turning their food into recipes), but it was perfect! Honestly, some of the best Indian food I have ever made at home and super easy. Thanks for sharing! I'll have a look at other recipes on your site.

    Reply

  43. Vani

    Im a big fan of almost all of ur recipes..I have tried many of them as well..It has always come out really well as well..:) love ur recipes..seem so simple when compared to many others..I have bookmarked and saved in favourites many of the recipes I tried and tested..thanks a lot for padhuskitchen..

    Reply

  44. anukkan2

    Hi Padhu,

    I am an avid reader of your food blog. I have tried several recipes and experimented with them as well. Today my daughter begins her full day school and like every working mom I had this challenge of making a healthy, nutritious and fresh meal for her.

    I made this pulao today and it tasted awesome, more for the simplicity and practicality. I must say, I made the masala yesterday and stored it in the fridge. Just made rice in the morning and mixed it well. Saves a lot of time.

    Thanks for your innovative ideas!

    Reply

  52. saras

    I have tried some of your recipes and turned out very yum. Thanks for your recipes. Today I just wanted to try something new with methi and loved your simple recipe. But I didn't have ripe tomatoes, so for sour taste I added lemon juice before closing the lid. (For most of the recipes, I use lemon if sour tomato is not available). It turned out very well.

    I have one doubt what is the measurement of 1 cup you mean?

    Reply

  55. Harini

    Hi Padhu,
    Very nice and easy recipe! I tried it today and I cooked the rice for 3 whistles in a vessel kept inside the cooker. However, rice did not get cooked properly. What could be the reason? I have tried the same recipe directly in a cooker many times. The only thing with that is, the rice would be sticky. Hence wanted to try your other method. Any info would be helpful. Last but not the least, your recipes are fail proof and tastes yummy 🙂

    Reply

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