Instant Pot Methi Pulao
Methi Pulao - a healthy, tasty and nutritious one-pot rice dish made with fenugreek leaves and few basic 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.
Servings: 5 people
Calories: 437kcal
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
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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 437kcal | Carbohydrates: 82g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 135mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 2mg
