Instant Pot Methi Pulao

Methi Pulao in a white bowl on a marble background with cutlery, bowl of raita, salad and glass of water.

5 from 8 votes

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.

Prep Time5

Cook Time20

Natural Pressure Release10

Total Time30

Course: rice

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 86kcal

Author: Geetha

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

Before you get started, scroll up a little and watch a quick recipe video.
Wash rice with cold water 2-3 times or until water runs clear. Keep it aside.
2 cups (or) 470 gms Rice
Add butter and oil, once butter melts add bay leaf, cassia, cardamom, cloves, 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 onion, green chillies, crushed 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 tomato and cook for 2-3 minutes until it starts to soften.
½ cup (or) 113 gms (or) 1 medium Tomato
Add crushed black pepper, salt, thawed fenugreek 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 rice, water, coriander, 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.

Video

Notes

The total cook time stated includes the time IP takes to start the timer until the countdown ends.

Ensure to deglaze the pot to prevent BURN message. Even a tiny bit of onion stuck to the bottom of pot results in a 'burn' message!

I've made this recipe in Instant Pot Duo 5.7 litre (6 Qt) and the rice cooked perfectly fluffy.

This recipe works for double the quantity with the timer set to 5 minutes. However, the IP would take more time to start the timer.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition