Methi Pulao Recipe – a healthy, tasty and nutritious one-pot rice dish made with fenugreek leaves, rice and aromatic spices. Easy pilau rice made with minimal spices in an instant pot is an ideal option for a quick meal or to pack in a lunchbox.
Methi pulao is also called pilau/pilaf, methi rice or menthe soppina pulao. In this recipe, I have used frozen methi leaves and minimal spices to make it kid friendly. Despite a few spices, this methi rice with coconut milk turned out flavourful and tasty.
It is a great way to include greens in our diet. I try to include leafy greens in at least 4 meals a week, either in flavoured rice dishes, curries such as Methi Malai Paneer, Dal Palak, or side dish Drumstick Leaves Curry.
Although basmati rice is most preferred for pulao and biryani for its rich aroma and long grains, I used sona masoori rice as good quality basmati rice wasn’t available due to the lockdown. Feel free to use whichever rice variety you have on hand.
Ingredients
Whole and Dry Spices: bay leaf, cassia, green cardamom, cloves, black peppercorn, cumin seeds and salt.
Vegetables: onion, tomato, green chillies. ginger, garlic, methi (fenugreek leaves) and coriander. I used frozen methi, but feel free to use fresh ones if they’re available.
Rice: I used sona masoori rice here, but any rice variety works. I’ve made this dish many times with basmati and ponni as well, setting timer to 5 mins and it turns out perfectly every time.
Liquids: oil and butter to temper spices and cook vegetables. Water to cook rice.
Step by Step Instructions
Step 1: Plug in an instant pot pressure cooker, switch it on and press SAUTE button.
Step 2: Wash rice with cold water 2-3 times or until water runs clear.
Step 3: Soak it for 20 minutes in sufficient water.
Step 4: Add butter and oil, once butter melts, add bay leaf, cassia, cardamom, cloves, cumin and saute for a few seconds until fragrant.
Step 5: Stir in onion, green chillies, crushed ginger garlic and cook for 3-4 minutes until onion turns soft.
Step 6: Now add tomato and cook for 2-3 minutes until it starts to soften. Add crushed black pepper and thawed half cup methi leaves and saute for a couple of minutes and then CANCEL saute mode.
Step 7: Add rice, water, fresh coriander leaves and mix well.
Step 8: Secure the pot with the lid and turn the knob (pressure vent) to the SEALING position.
Step 9: Set PRESSURE COOK /MANUAL MODE, high pressure 5 minutes.
Step 10: Once the timer goes off, let the pressure release naturally for 10 minutes and then turn the knob to the VENT position.
Step 11: Once the pin goes down, take the lid off the pot and fluff the rice gently.
Stir gently and serve piping hot fenugreek rice with any side dish of your choice.
How to cook one pot methi pulao on stove top
In a steel pot, heat butter over medium flame.
Once hot, add whole spices and saute for a half minute until spices are fragrant.
Now add ginger garlic paste, green chillies, sliced onions and saute well and cook for 3-4 minutes until onions turn soft and not brown, stirring occasionally.
Saute methi leaves and cook for a couple of minutes.
Now increase the heat slightly, add water, salt, mix well and bring it to a boil.
Reduce the heat to medium-low, add the washed rice carefully and stir gently, ensuring not to break the rice grains.
Let it cook until 80% of the liquid is absorbed.
Close the pot with the lid and simmer for 8-10 minutes.
Once done, turn the heat off and let it sit for 10 minutes before you fluff the rice(take the pot off the burner if you use an electric burner).
Substitutions and Variations
Methi leaves: Frozen fenugreek leaves can be substituted with fresh leaves. You might need to reduce the bitterness before using it. To do this, soak the chopped leaves in a bowl of cold salted water for 15 – 20 minutes, discard the water and then use the leaves.
Lemon juice: A dash of lemon juice adds a slight tang and enhances the flavour. Stir it in just before securing the pot with the lid.
Vegan: For a vegan version, use any cooking oil instead of butter.
Coconut milk: You can substitute half the quantity of water with coconut milk, as it imparts a mild nutty flavour and lovely aroma to the pulao.
Vegetables: Add potato, cauliflower, green beans and carrot to make the dish both nutritious and visually appealing. It’s a great way to encourage kids to eat their vegetables.
Green peas: Stir in green peas to transform it into methi matar pulao.
Garam masala: a spoon of garam masala adds an extra flavour to the rice.
How to cook perfect rice?
Water to rice ratio is key to cooking perfect rice. You can use any rice, such as basmati, long-grain, easy cook, brown, red rice, sona masoori or ponni. But make sure to follow the liquid to rice ratio recommended on the pack.
Cooking time and amount of liquid needed vary depending on the variety and quality of rice. Some varieties may require more liquid to cook if not soaked beforehand, while the rice soaked for a longer period requires less. For this recipe, I used sona masoori rice, which needs a 1:2 (rice to liquid) ratio.
How to serve this easy pilau rice?
Serve it with simple side dishes such as jeera aloo or aloo gobi. On days when you don’t have time to make a side dish, just serve it with onion raita and onion salad.
This methi rice is an ideal option to pack in a lunch box. Pack it along with chips or a dry side dish such as this elephant yam fry.
You can serve methi pulao with raita and mango lemonade or sweet drinks such as rose lassi or basil seed lemonade for young kids. A fruity drink compensates for the spiciness, just in case.
Tips and Tricks
Cook Time: The total cook time stated includes the time IP takes to start the timer until the countdown ends.
Deglaze: Ensure to deglaze the pot to prevent the BURN message. Even a tiny bit of vegetable or spice stuck to the pot results in a burn message!
Instant Pot: I’ve made this recipe in Instant Pot Duo 5.7 litre (6 Qt) and the rice cooked perfectly fluffy.
Quantity: This recipe can be doubled by setting the timer to 5 minutes, though the IP will take a bit longer reach pressure before the timer starts.
Boiling water: You can use boiling water to reduce overall cooking time. I used cold water here, so the pot took around 8 minutes to reach pressure and start the timer. Using boiling water would cut this down to under 5 minutes.
Storage
Fridge: Methi pulao stays fresh for 2-3 days in the fridge when stored properly in an airtight container. Transfer the leftover rice to an airtight container and then store it in the fridge.
Reheat: When ready to serve, place the desired portion in a heat proof bowl and heat it in the microwave, stirring in between until piping hot.
More Instant Pot Recipes
Mango Dal: Tangy and spicy lentil curry made with raw unripe mango, toor dal (split pigeon peas) and basic spices.
Dal Palak: Simple one-pot curry made with spinach, red lentils and a few basic spices.
Vegetable Upma: Simple vegan savoury dish made with semolina, water and vegetables.
Cabbage Poriyal: Popular south Indian stir-fry made with shredded cabbage tossed with coconut and a few basic spices.
Black Eyed Peas Curry: Gluten-free and vegan black-eyed peas curry is a delicious dish that goes well with rice or any Indian flatbread.
Green Moong Dal: Nutritious, protein-rich simple dish made with green mung beans and aromatic Indian spices.
Kashmiri Pulao: Delicious and aromatic rice dish from Kashmiri cuisine. With the perfect combination of fresh and dried fruits and aromatic spices, it creates a delightful blend of sweet and savoury flavours and textures.
Mushroom Pulao: A flavorful one-pot dish made with rice, mushrooms, and aromatic spices.
More Rice Recipes
Instant Pot Methi Pulao
Equipment
- 1 Instant Pot
Ingredients
1 Cup =250ml ; 1 Tablespoon =15ml ;1 Teaspoon =5ml
- 1.5 tablespoon butter
- 1 tablespoon oil
- 1 bay leaf
- ½ inch cassia (dalchini)
- 1 cardamom
- 2 cloves
- 1 teaspoon cumin
- 1 Cup (or) 140gm (or) 1 large onion sliced
- 3 green chillies sliced (adjust to taste)
- 1 teaspoon ginger-garlic crushed
- ½ cup (or) 113 gms (or) 1 medium tomato chopped
- ¼ teaspoon black peppercorn (optional) crushed (adjust to taste)
- salt as required
- ½ cup (or) 116 gms frozen methi (fenugreek leaves) thawed
- coriander leaves handful
- 2 cups (or) 470 gms rice
- 4 cups (or) 1000 ml water
Instructions
- Wash rice with cold water 2-3 times or until water runs clear. Keep it aside.2 cups (or) 470 gms rice
- Add 1.5 tablespoon butter and 1 tablespoon oil, once butter melts add 1 bay leaf, ½ inch cassia (dalchini), 1 cardamom, 2 cloves, 1 teaspoon cumin and saute for few seconds until fragrant.1.5 tablespoon butter, 1 tablespoon oil, 1 bay leaf, ½ inch cassia (dalchini), 1 cardamom, 2 cloves, 1 teaspoon cumin
- Stir in 1 Cup (or) 140gm (or) 1 large onion, 3 green chillies, crushed 1 teaspoon ginger-garlic and cook for 3-4 minutes until onion turns soft.1 Cup (or) 140gm (or) 1 large onion, 3 green chillies, 1 teaspoon ginger-garlic
- Now add ½ cup (or) 113 gms (or) 1 medium tomato and cook for 2-3 minutes until it starts to soften.½ cup (or) 113 gms (or) 1 medium tomato
- Add crushed ¼ teaspoon black peppercorn (optional), salt, thawed ½ cup (or) 116 gms frozen methi (fenugreek leaves) and saute for couple of minutes and then CANCEL saute mode.¼ teaspoon black peppercorn (optional), ½ cup (or) 116 gms frozen methi (fenugreek leaves), salt
- Add 2 cups (or) 470 gms rice, 4 cups (or) 1000 ml water, coriander leaves mix well.coriander leaves, 4 cups (or) 1000 ml water, 2 cups (or) 470 gms rice
- Secure the pot with lid, turn the knob to SEALING position.
- Once the timer goes off, let the pressure release naturally for 10 minutes and then turn the knob to VENT position.
- Once the pin goes down take the lid off the pot and fluff the rice gently.
- Stir gently and serve piping hot methi pulao with any side dish of your choice.
Notes
Nutrition
More Pulao Recipes
Vegetable Pulao: delightful gluten-free and vegan one-pot rice recipe prepared with assorted vegetables, spices, herbs and rice.
Mint Pulao: An aromatic and delicious one-pot vegan rice flavoured with fresh mint and spices.
Tomato Pulao: Vegan, gluten-free and flavourful rice dish. It is a Karnataka style tomato bath recipe made with tomato, coconut, herbs and spice-based ground masala, which makes a great weeknight dinner and an ideal option to pack for a lunchbox.
Peas Pulao: Delicious and aromatic one-pot rice dish flavoured with peas and spices.
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
