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# Methi Pulao Recipe
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| **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
Firstly, in a blender jar take a few mint, a few coriander, 2 tbsp of coconut, 3 chili, and 1 inch of ginger.
Add water and grind to smooth paste. Keep aside.
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.
Further add 1 onion, 1 tsp garlic paste and saute till the onion turns golden brown.
Keeping the flame on low, add 1 tsp garam masala, ½ tsp coriander powder and saute til the spices turn aromatic.
Add in prepared masala paste and cook well.
Add 2 tbsp peas, 1 tomato, 1 bunch methi, and 1 tsp salt.
Saute on low flame until the masala turns aromatic.
Pour in 2 cups water and mix well.
Also, add 1 cup basmati rice, 2 tsp lemon juice, and 1 tsp ghee. Give a good mix.
Cover and simmer for 20 minutes or until the rice is cooked well.
Finally, fluff the rice gently and enjoy **Methi Pulao Recipe** with raita.
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/methi-pulao-recipe-methi-rice-recipe/](https://hebbarskitchen.com/methi-pulao-recipe-methi-rice-recipe/)
