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Methi Pulao- a fragrant rice made with fresh fenugreek greens and mild spices. Pairs well with a raita and chips by the side.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Mains
Cuisine: Indian
Servings: 3
Author: Anusha Praveen


  • Basmati Rice 1 c washed till water runs clear and soaked in 2 c water for 20 mins
  • Onion ¾c chopped finely
  • Garlic 2 cloves chopped finely
  • Ginger ½inch piece chopped finely
  • Green chili 2 chopped finely
  • Methi leaves cleaned and picked 300g chopped finely
  • Coriander powder red chili powder, garam masala ¾ teaspoon each
  • Turmeric powder ½ tsp
  • Salt to taste
  • Bay leaf cloves, star anise, Cardamom 1 each
  • cinnamon stick ½inch piece
  • Cumin seeds 1 tsp
  • Ghee or oil 1 tbsp
  • Cashews a few broken


  • Chop the onion, garlic, green chili and ginger finely. Alternatively, chop them all together in a chopper.
  • Wash the methi leaves and let it drain thoroughly in a colander.
  • Immerse this in salted water for 20 mins. Once done, drain and squeeze thoroughly. Set aside
  • Heat a pan with oil or ghee.
  • Add all whole spices and once they begin to crackle, add the onion, ginger, garlic, green chili and mix well.
  • Saute till onions begin to brown.
  • Now add all spice powders and mix well.
  • Immediately, add the methi leaves and mix well.
  • Add salt at this stage.
  • Mix and let it cook till the methi is wilted.
  • Drain the soaked rice and add it to the pan.
  • Mix well. Add 2 cups of water.
  • Now, you can either transfer this to an electric rice cooker and cook till done and continue to cook in the pan till water is absorbed and rice is tender and fluffy.
  • Once done, roast the cashews in some oil or ghee and add to the pulao.
  • Fluff gently with a fork and serve hot.

For Instant Pot & Air Fryer Recipes

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Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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