Pulao and Biryani
Methi pulao or methi rice is a straightforward, wholesome and engaging pilaf made with recent fenugreek leaves, basmati rice, combine greens, herbs and spices. Gluten-free and vegan recipe.
This Methi pulao or pilaf is a one-pot nutritious meal with the goodness of fenugreek leaves (often known as Methi in Hindi) and blend greens.
I add carrot and peas in my methi pulao to steadiness the slight bitterness of methi and make it delicate. The methi rice has a stunning aroma of the entire spices and the bitter-fragrant methi leaves.
My favourite greens that I add at varied instances are potatoes, cauliflower, capsicum (bell pepper), eggplant, child corn, broccoli and zucchini. You may all the time add veggies you want or just omit them.
Nonetheless, recent, vibrant, seasonal greens makes the methi pulao not solely extra wholesome, nutritious, flavorful but additionally extra filling and healthful.
Whereas the recipe is for methi rice, but when you don’t like methi, then exchange it with different greens like spinach or amaranth leaves.
Generally the fenugreek leaves have a really intense bitter style. Strive these easy strategies to take away the bitterness from methi leaves:
1. Rinse 1 cup basmati rice (200 grams) in water first very nicely. Then soak the rice in sufficient water for 30 minutes.
2. After 30 minutes drain the rice and set it apart.
three. When the rice is soaking, rinse and chop the methi leaves and different veggies.
You will have about 2 cups of chopped fenugreek leaves and ¾ cup of chopped greens.
Crush ½ inch ginger, three to four garlic + 2 to three inexperienced chilies in a mortar pestle. You may as well grind them in a small chutney grinder.
four. Warmth 2 to three tablespoons oil in a stress cooker and fry the next spices till they crackle and are aromatic – ½ tsp cumin seeds, 1 black cardamom, 2 inexperienced cardamoms, 1 inch cinnamon, three to four cloves and 1 or 2 single strands of mace (non-compulsory).
5. Then add ½ cup thinly sliced onions.
6. Stir usually and sauté the onions till they begin turning golden.
7. Then add the crushed ginger+garlic+inexperienced chili paste. Stir and sauté for a couple of seconds till the uncooked aroma of ginger and garlic goes away.
eight. Now add the finely chopped methi leaves.
9. Stir and saute for three to four minutes on a low to medium flame.
10. Then add ¾ cup chopped combine greens and stir nicely. You may add veggies of your alternative like potatoes, cauliflower, capsicum, corn kernels, child corn, broccoli, french beans, carrots, zucchini, brinjal and so forth.
11. Add ¼ teaspoon turmeric powder, ½ teaspoon crimson chili powder and ½ teaspoon coriander powder. Combine very nicely once more.
12. Add the soaked basmati rice.
13. Stir and sauté for a minute.
14. Pour 2 cups of water. You may as well put together the methi pulao in a pan or pot. Merely add 2 to 2.5 cups of water if making in a pan.
15. Season with salt as required. Stir once more.
16. Strain prepare dinner the rice on medium to excessive flame for two to three whistles or eight to 9 minutes. When the stress settles down by itself, take away the lid. Gently fluff the pulao.
If you wish to add paneer or tofu to the dish – then frivolously pan fry them and add to the ready methi rice. Or you’ll be able to garnish with them when serving.
17. Serve methi pulao scorching or heat.
Love fenugreek leaves? Verify this assortment of 18 Methi Recipes.
I might not recommend to freeze or make a big batch for freezing. Cooked rice is healthier had recent on the identical day. If in case you have any leftovers than retailer within the fridge for a day solely and less than a day. Earlier than serving, steam in a pan or Instantaneous pot for five minutes.
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Straightforward, wholesome and engaging one-pot methi pulao or methi rice made with fenugreek leaves, basmati rice, combine greens and spices.
Prep Time 30 minutes
Cook dinner Time 15 minutes
Complete Time 45 minutes
Course: Primary Course
Food plan: Gluten Free, Vegan, Vegetarian
Issue Degree: Straightforward
Rinse basmati rice in recent water for two to three instances.
Then soak rice in sufficient water for 30 minutes. After 30 minutes drain all of the water and set the soaked rice apart.
When the rice is soaking, rinse and chop the methi leaves and different veggies.
Crush ginger, garlic and inexperienced chilies in a mortar-pestle. You may as well grind them in a small chutney grinder.
Warmth in a 2 or three litre stress cooker and fry the next spices till they splutter and are aromatic – cumin seeds, cardamom, inexperienced cardamoms, cinnamon, cloves and single strand of mace (non-compulsory).
Then add thinly sliced onions. Stir usually and sauté the onions till they begin turning golden.
Then add the crushed ginger+garlic+inexperienced chilli paste. Stir and saute for a couple of seconds till the uncooked aroma of ginger and garlic goes away.
Now add the finely chopped methi leaves. Stir and sauté for three to four minutes on a low to medium warmth.
Then add chopped combine greens and blend nicely. You may add veggies of your alternative.
Add turmeric powder, crimson chili powder and coriander powder. Combine very nicely once more.
Add the soaked basmati rice. Stir and saute for a minute.
Pour water. Season with salt as required and blend. You may as well make the methi rice in a pan or pot. Add 2 to 2.5 cups of water if making in a pan.
Strain prepare dinner on medium to excessive flame for two to three whistles or eight to 9 minutes. When the stress settles down by itself, take away the lid. Gently fluff the rice.
Serve methi pulao scorching with plain curd or raita. I served with aloo raita. It can be packed in tiffin field or could be ready for brief travels.
Methi Pulao | Methi Rice
Quantity Per Serving
Energy 334 Energy from Fats 81
% Every day Worth*
Saturated Fats 1g6%
Vitamin A 1807IU36%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 6mg7%
Vitamin E 3mg20%
Vitamin Ok 1µg1%
Vitamin B9 (Folate) 19µg5%
* % Every day Values are based mostly on a 2000 calorie food regimen.
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This methi pulao recipe from the archives (March 2015) has been republished and up to date on 22 December 2020.
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