Methi Pulao/Fenugreek Pulao Recipe

Methi Pulao/Fenugreek Pulao Recipe

Ingredients for  Methi Pulao

  • Basmati rice - 200 grams (1 cup)
  • Methi(fenugreek) - 200 grams (1 cup finely chopped)
  • Ghee - 1 to 2 tbsp
  • Jeera(cumin seeds) - 1/2 tsp
  • Black Pepper - 12 to 15
  • Clove - 5 to 6
  • Elaichi(cardamom) - 2 to 3
  • Cinnamon - 1 piece
  • Green chilly - 1 to 2
  • Ginger - 1 inch long piece
  • Peas - 1/3 cup (peeled)
  • Capsicum - 1 to 2
  • Salt - add to taste (1 tsp)

How To Make Methi Pulao

Clean rice and soak in water for 30 minutes.

Break off the Methi leaves, wash them twice with clean water then place them vertically on a plate to remove remaining water. Break off the stem of the green chilly, wash it. Peel and wash ginger.

Finely chop the Methi leaves, green chilly and ginger. Make a coarse powder of black pepper, cloves, Elaichi and cinnamon.

Pour Ghee in a frying pan and heat, put Jeera in hot Ghee. After Jeera is roasted put the powdered spices and gently fry them. Put green chilly, ginger, peas and capsicum then fry for 2-3 minutes, now add chopped Methi and fry for another 2-3 minutes.

Take out rice from water then add the fried spices to it and mix. Fry all of these for 2 minutes.

You can cook the rice in a cooker or microwave, to cook rice in the cooker, add water double the amount of rice then add salt and close the lid of the cooker. Cook till 1 whistle goes off, then turn off the gas and release half of its pressure. After all of the pressure is released open the cooker, delicious Methi Pulao is ready. Take out Pulao in a bowl.

To cook Pulao in the microwave, put rice mixed with spice, double amount of water and salt in a bowl. Put this bowl in the microwave and set it for 15 minutes, 15 minutes later your palatable Methi Rice Pulao will be ready..!

Serve Methi Rice Pulao with curd, chutney or lemon pickle.