Methi Pulao Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

​

Ingredients

​

for masala paste:

• few mint / pudina
• few coriander
• 2 tbsp coconut
• 3 chilli
• 1 inch ginger

​

for pulao:

• 2 tbsp oil
• 2 bay leaf
• 1 black cardamom
• ½ tsp cloves
• 1 inch cinnamon
• 1 tsp fennel
• 1 tsp cumin
• 1 onion (sliced)
• 1 tsp garlic paste
• 1 tsp garam masala
• ½ tsp coriander powder
• 2 tbsp peas
• 1 tomato (chopped)
• 1 bunch methi / fenugreek
• 1 tsp salt
• 2 cup water
• 1 cup basmati rice (soaked 20 minutes)
• 2 tsp lemon juice
• 1 tsp ghee

​

Instructions

1. Firstly, in a blender jar take a few mint, a few coriander, 2 tbsp of coconut, 3 chili, and 1 inch of ginger.
2. Add water and grind to smooth paste. Keep aside.
3. In a large kadai heat 2 tbsp oil. Add 2 bay leaf, 1 black cardamom, ½ tsp cloves, 1 inch cinnamon, 1 tsp fennel, and 1 tsp cumin. Saute on low flame until the spices turn aromatic.
4. Further add 1 onion, 1 tsp garlic paste and saute till the onion turns golden brown.
5. Keeping the flame on low, add 1 tsp garam masala, ½ tsp coriander powder and saute til the spices turn aromatic.
6. Add in prepared masala paste and cook well.
7. Add 2 tbsp peas, 1 tomato, 1 bunch methi, and 1 tsp salt.
8. Saute on low flame until the masala turns aromatic.
9. Pour in 2 cups water and mix well.
10. Also, add 1 cup basmati rice, 2 tsp lemon juice, and 1 tsp ghee. Give a good mix.
11. Cover and simmer for 20 minutes or until the rice is cooked well.
12. Finally, fluff the rice gently and enjoy Methi Pulao Recipe with raita.

​

Step-by-step

​

Video

​

Notes

• Firstly, make sure to grind the masala paste smoothly. Otherwise, the pulao will not taste great.
• Also, you can add vegetables of your choice to make the pulo nutritious.
• Additionally, do not chop the methi as it releases bitterness. Just pluck the leaves and remove the stem.
• Finally, Methi Pulao Recipe tastes great when packed in a lunch box.