Methi Pulao (Fenugreek Rice) Recipe


  • 1/2 cup Basmati Rice (long grained rice)
  • 1 cup chopped Fresh Fenugreek Leaves (methi)
  • 1-inch piece of Cinnamon
  • 2-3 Cloves
  • 1 medium size Onion, finely chopped
  • 1 Green Chilli, finely chopped
  • 1 teaspoon Ginger-Garlic Paste
  • 1¼ cups Water
  • Salt to taste
  • 1 tablespoon Oil
  • 1/2 tablespoon Ghee


  • Wash and soak basmati rice in water for 20 minutes and drain the water.
  • Heat oil and ghee together in a pan (pressure pan or normal pan). Add cinnamon and cloves and allow them to crackle. Add onion and sauté until it turns light brown. Add green chilli, ginger-garlic paste and sauté for 30 seconds.
  • Add chopped fresh fenugreek leaves.
  • Stir and cook for 2-minutes.
  • Add drained rice and sauté until rice starts to stick to the bottom for 1-2 minutes.
  • Add 1¼ cups water and salt and bring it to boil over medium flame.
  • When it starts to boil, cover it with the lid and cook it for 8-10 minutes over low flame. Do not open the lid in between otherwise rice may remain uncooked.
  • Turn off flame and let it settle for 7-8 minutes. After that, remove the lid and fluff the rice with a fork.
  • Transfer methi rice to serving plate and serve it hot with yogurt raita.

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