It’s a great dinner recipe for the winter season for its nutritional benefits. Served alongside side dishes like raita or potato kurma makes it a complete meal that your entire family can enjoy, and you do not even have to spend much time in the kitchen. With more than a full serving of fenugreek leaves in every dish, this methi pilaf or methi rice recipe is an excellent source of iron, folate, vitamin C, and vitamin K. I agree to be sent email.
They also have anti-inflammatory properties. They are also known to regulate blood sugar levels. Do I need to say anymore? If you are looking for a healthy and delicious rice dish for this winter, look no further than the methi pulao!
Ingredients note
Basmati rice: I used extra-long basmati rice grain. A better quality crop usually costs a little more but is well worth it.Methi leaves: These are also known as fenugreek leaves. Make sure you wash the methi leaves thoroughly before using them.Whole spices: these are very important to add to the methi rice - star anise, cloves, cinnamon sticks, cardamom, bay leaf, and peppercorn.Frozen peas: Use fresh green peas or frozen peas to balance the flavors.Spice powders: I used red chili powder, garam masala powder, and turmeric powder.Ginger and garlic cloves: I used fresh chopped ginger and garlic. Feel free to use ginger garlic paste or powder if you do not have fresh ginger.
Instant pot method
Press saute button and add oil to the instant pot. Add whole spices and sauté for a few seconds as the oil heats up. The flavors are mild and comforting, making them perfect for a family meal or even as a lunch box option. Plus, it can be prepared in just one pot! In the winter season, methi leaves are readily available in the market. So, don’t miss out on this opportunity and make this pulao! It’s a great way to add quality nutrition to your meals at a very low cost. Like the Methi matar recipe, fenugreek leaves bring a unique aroma to the pulao. The rice soaks up all the flavors of methi leaves and aromatic spices. Add chopped ginger, garlic, and chopped or sliced onions. Cook for a minute. Add chopped tomatoes, salt, spice powder, and frozen peas, and cook until the tomatoes are soft. Add methi leaves and continue to cook in saute mode for a minute. Add rinsed and drained basmati rice, 2 ½ cups water, and bay leaf and mix well. Press cancel and close the lid. Press ‘pressure cook’ and set the timer for 5 minutes. Once the cooking is done, wait for natural pressure release. It will take up to 10-12 minutes to release the pressure. Open the lid and fluff up the methi pulao with a fork. Check out the recipe card below for the stovetop method.
Serving suggestions
The perfect way to enjoy a hot plate of methi rice is with a side of vegan raita or vegetable kurma. A simple but delicious meal. Enjoying it with plain yogurt, pickle, and papad is also common.
Uma’s tips
You can use half coconut milk and water for more flavor.Add chopped carrots or potatoes to the methi pulao for more nutrition.Use fresh fenugreek leaves for the best resultsMake sure to rinse and drain the basmati rice before cooking.Adjust spices as per your taste. Adding green chilies is an option if you prefer a spicy note to the dish.To enhance flavor, you can also garnish the dish with roasted cashews or almonds.
More methi recipes
Methi DosaMethi Matar MalaiInstant Pot Vegetable PulaoInstant Pot Vegetable RiceInstant Pot Matar Pulao
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📖 Recipe
