In Methi Pulao, the flavor of methi blends with other veggies and spices so that it does not taste bitter. This pulao can be served as a side dish or as a main dish with yogurt or your choice of curry. Jump to:Easy Methi PulaoWhat To Love About Methi PulaoIngredientsHow To Make Methi Pulao Step-by-StepHow To Serve Methi PulaoHelpful TipsMore Rice RecipesRecipe Card
Easy Methi Pulao
Fresh fenugreek leaves are regular in my kitchen. I use it for Indian breads, curries, appetizers, or Gujarati snacks. They provide a slightly bitter but pleasant and earthy taste to the dish.
This Methi Pulao is totally inspired by my Tawa Pulao without Onion Garlic recipe. It is prepared in the same way but with the added benefit of Methi leaves. Methi gives this pulao a faint green color, which makes it beautiful and appetizing.
Methi leaves are bitter, but after being mixed with all the other ingredients, there is only a faint taste of bitterness. You can use different veggies of your choice in this pulao, but methi is the primary ingredient.
The best part of this Methi Pulao is that we can also make it with leftover rice. If we use leftover rice, this recipe becomes amazingly quick.
This pulao is without onion and garlic but no less in flavor and deliciousness!
How To Make Methi Pulao Step-by-Step
Cooking The Rice
Put one cup of rice in a bowl and rinse it with water a few times until the water runs clear of starch. Soak the rice in enough cold or room-temperature water for 20-30 minutes.
Then, drain the water completely and set the rice aside.
Boil 4-5 cups of water in a big pot. Add drained rice, salt, and oil to boiling water. Do not cover the pot with the lid; let the rice cook for about 10-12 minutes or until well cooked.
Keep an eye on the rice while cooking; we should not overcook the rice. If overcooked, then rice will be mushy and sticky. So make sure to boil rice just enough so each grain stays separate.
Once the rice is cooked, pour it on the strainer and remove all the water from the rice. Then, spread the rice on the big plate and let it cool completely.
Making The Methi Pulao
Cook green peas in salted boiling water, drain, and set aside. You can use either fresh or frozen peas.
Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and add green chili and ginger. Mix well and saute for a few seconds.
Add methi leaves, mix well, and cook for a minute or until methi leaves are wilted and water oozes out from the leaves.
Then, add chopped celery, green peppers, and tomatoes. Mix well, add salt to taste, and cook for 4-5 minutes or until tomatoes are soft.
Add boiled green peas, chopped coriander leaves, turmeric powder, and pav bhaji or garam masala. Mix well and cook for a minute.
Turn the heat on low and add cooked rice. Stir gently to combine everything well.
Taste the pulao and adjust the salt as required. You can also squeeze some lemon juice if you prefer. Turn off the heat and transfer the Methi Pulao to a serving bowl.
