Methi Pulav Recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 serves
An aromatic pulav/pilaf with fenugreek leaves,fragnant basmathi rice and mild Indina spices
  • • 1 Bunch Fenugreek Leaves/Methi leaves plucked(Fresh or Frozen)
  • • 2 Cups long grain Basmathi rice
  • • 3 tablespoon Oil
  • • ½ inch cinnamon
  • • 1 Teaspoon Shajeera or black cumin
  • • 3 cardamoms crushed
  • • 3- 4 Cloves
  • • 1 Star anise
  • • 1 Big Onion sliced
  • • 1 tablespoon salt(adjust according to your taste)
  • • ½ tablespoon ginger garlic paste
  • • 2 Green chillies slit
  • • 1 Big Tomato chopped
  • ½ tablespoon coriander powder
  • ½ tablespoon cumin powder
  • ½ tablespoon red chilli powder
  • • ½ Cup thick Curd/Yoghurt
  • • 1 teaspoon sugar
  • • 1 tablespoon ghee
  • • 2 tablespoons Chopped coriander
  1. Soak basmathir rice in plenty of water for atleast 45 minutes. soaking helps in reducing the cook time and also gives nice texture to the rice.
  2. If using frozen thaw the leaves and wash themm well, use 2 cups. If using fresh leave spluck them and wash them under hot water so as to kill any germs or dirt tagged to the leaves.
  3. Heat oil in a pressure cooker or a rice pot and crackle black cumin, then add all other spices cloves,cardomom, cinnamon, star anise and fry for 30 seconds until they give nice aroma.
  4. Add the sliced onions and green chillies , fry until the onions turn pale pink.
  5. Add in the ginger garlic paste and fry until the raw smell goes off,To this add in the chopped tomatoes,salt and cook it covered until they turn out soft.This might take 15 min or so in simmer
  6. Add in the fenugreek/methi leaves and cook along with mashed tomatoes untill the leaves blend well into the tomatoes for about 6-7 minutes.
  7. Add in all the spice powders like cumin, coriander and red chilli powder, mix well until the raw smell goes off.
  8. Add int he thick yoghurt,(sugarif using) and mix really good so all the spices get mixed, adjust red chilli powder if you want more as the addition og yoghurt will reduce it.
  9. Add in the drained rice that you soaked and mix well to incorporate all the flavours into it.
  10. Add 3 cups of water and adjust salt if required, put on high flame for 5 min without lid,you will start to see the grains almost half cooked at this point, simmer the stove and cover with lid.
  11. Cook for 10 more minutes until all the water evaporates, Swithc off the flames and do not open the lid for atleast 10 min.
  12. Once opened fluff it up with a fork so all the leaves get mixed ino the rice, garnish with chopped coriander and serve it woth any cury or raitha.
If you are using a pressure cooker, cook it for just 2 wistles as it will help the grains not to turn mushy, but I normally dont use pressure cooker as this normal method doesnt involve any stirring too.
Always soak basmathi rice when making pulav as it helps reducing cooking time and also gives a nice textire to the rice.
Sugar is used to get rid off the bitter atste sometimes the leaves can give, it is optional.
use nay green in place of fenugreek like spinach,mint or even coriander.
Serve it along with raitha or any curry.It tastes equally good as it is or with plain curd.
Recipe by Sirisfood at