Methi Pulao

methi pulao

Methi pulao, as the name suggests, has methi, also known by such names as fenugreek or menthya, as the key ingredient. It is rich in carbohydrates, proteins and minerals. Do not let the mildly bitter taste of methi leaves from trying this recipe. Methi pulao is a dish that stands tall among the range of methi leaves recipes.

The medicinal properties of methi leaves, a main item of methi pulao recipe, are central to the value of this first class cuisine. As an herb, it is said to work as a body coolant and offer other health benefits.

Clean the methi leaves thoroughly before you use it, as these will typically have unwanted items such as dirt and pesticides. For instructions on how to clean methi leaves, visit the section How to Pick and Clean Methi leaves in the methi recipes page.

Cucumber raita is one of the side dishes for methi pulao that makes it super-delicious.

how to grow methi leaves
Do you want to know how to grow methi leaves in a pot or in your backyard?

In the blog, you'll find the steps to grow methi.

More Methi Recipes
Are you interested in other methi recipes?

Visit the Methi Recipe central, for a list of dishes made from this wonder green leaves.

You may also want to make curd rice when you make methi pulao, because these two rice items have a good match.

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Servings: 3


1. Rice 1 cup
2. Oil 1 tablespoon
3. Ghee 1 tablespoon
4. Onion 1 medium

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Onions are a treasure chest of health values.

Read more about Health Benefits of Onions in the blog
5. Methi leaves / menthya soppu, medium-size bunch, 1
6. Fresh peas 2 tablespoons
7. Water 2-and-1/4 cups
8. Salt to taste
9. Lemon juice to taste

Masala for Methi Pulav:

1. Dry coconut 1and 1/2 tablespoon
2. Coriander seeds 2 teaspoons
3. Onion pieces cut from a quarter-onion
4. Cinnamon about 1-inch piece
5. Cloves 3-4
6. Dried red chilies 3-4
7. Ginger small piece

How to make Methi Pulav?

1. Pick and clean the methi leaves.


Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page for more info.
2. Strain the water.

Chop the methi leaves coarsely.
3. Add the masala items to the mixer jar.


Add water to the jar. The quantity of water should be adequate to grind.

Grind the masala ingredients to a slightly coarse paste.

4. Wash the rice and drain the water.


Keep the rice aside for 5 minutes.
5. Chop the onion. Keep aside.

6. Heat oil and ghee in a utensil.

7. Add methi leaves and fry till the water evaporates from the leaves.

8. Add onion pieces.

Fry till the pieces turn to golden brown.

9. Add rice and fry for one minute.

10. Add ground masala paste and fry until water evaporates from the masala paste.

11. Add fresh peas. Mix.

12. Boil two and a quarter cup of water in a separate vessel.
13. Add the boiling water and salt to the mixture. Mix.


Transfer the mixture to a pressure cooker.
14. Cover the cooker with the lid.
15. Put the weight when the steam starts to come out.
16. Cook until the cooker whistles once or cook according to your cooking preference.
17. Remove the lid after there is no pressure.


Wait for 2-3 minutes.

Add lemon juice and mix.
18. Methi pulao is ready.

Serve hot with onion raita.

methi pulao

TIPS Methi Pulao
1. While frying methi leaves add one pinch of salt. It enables to cook the methi leaves fast.