RICE VARITIES

METHI PULAO / METHI RICE / MENTHE SOPPINA PULAV / FENUGREEK LEAVES PILAF

We South Indians can’t stay away from our staple food ..rice.Updating my recipe index few days back,i realized not even a single recipe i’ve posted till now of variety rice / pulao / biriyani or the likes of it.Its not that i haven’t cooked any of these in the past 7 months, but some how they didn’t make to the photo shoot.May be i felt ,they are all so common to get featured here.Whatever , in the coming days, i ve to update my rice section with few yummy varieties.To start off ,today i’ll share with you all simple and delicious one pot meal “METHI PULAO / METHI RICE / FENUGREEK LEAVES PULAV

I’ve been eating methi pulao since ages, but still have not got bored of it.The flavors of whole masalas,fresh herbs and the beautiful fragrance of basmati rice , is truly a blissful meal.Addition of coconut milk enhances the flavor .This is one among the best lunchbox menu that is easy to make and healthy too. The color ,aroma and taste is so pleasant that it ll surely be loved by all including kids.

Few people don’t like methi leaves as they are slightly bitter in taste.But i love these herbs for its flavor and aroma,it adds to the dish. i’ve already posted few recipes from methi leaves like Methi dhokli, Methi thepla ,Aloo methi , Methi leaves dosa and Methi pulao is the new addition.I prepare Methi rice in two ways – one that i’m posting today and the other is the Karnataka style which i’ll post soon. Both are very tasty and a great way to include greens to our diet.So next time when you buy methi leaves , do try these flavorful rice and enjoyy.. Here goes the recipe :


Print Recipe
METHI PULAO Yum
Course main course
Cuisine south indian
Servings
serving
Ingredients
Course main course
Cuisine south indian
Servings
serving
Ingredients
Instructions
  1. Remove hard stems of methi leaves. Use only leaves and tender stems.Wash the methi leaves and  chop them coarsely.
  2. Wash and soak rice in water for 20 mins. Drain water completely.
  3. Meanwhile prepare coconut milk. Grind about 1 small cup grated coconut adding half a cup of water.Do superfine paste.Once it is ground finely,pour it on a strainer and squeeze it to get thick coconut milk. If you want you can use ready made coconut milk or completely omit it.
  4. In a pressure cooker heat oil + ghee together. Once its hot, add cumin seeds,fennel seeds,bay leaf ,star anise,cloves,cinnamon and cardamom .
  5. Once the cumin and fennel seeds splutter, add onion ,green chillies and ginger garlic paste. Fry nicely till onion turns pinkish in color.
  6. Next Add fenugreek leaves and green peas . Saute for 2-3 mins.
  7. Add rice and fry well for 3-4 mins. This will help in bringing out nice aroma from the rice.
  8. Add hot water,coconut milk and salt to the rice mixture. Mix well. Once the water starts boiling,close the lid and keep the flame to medium . Cook for 1-2 whistles and switch off the flame.** ref Notes .
  9. Once the pressure releases ,add lemon juice and gently fluff it up using a fork.Serve the delicious methi pulav hot hot with any raita of you choice.
Recipe Notes
  • Coconut milk is optional in this recipe. If you want you can add else omit.Basmati Rice to water ratio i follow is 1: 2 . In the above recipe water + coconut milk together make 2 glass. If you are not using coconut milk , then add only water 2 glass. If using normal rice you can maintain 1 : 2 1/2 ratio.
  • If you are using basmati rice ,cook for 1 whistle , keep on sim for abt 5-8 mins. Switch off. For normal rice , cook for 2 whistles on medium flame.Basmati rice will cook quickly.
  • Instead of lemon juice you can add chopped tomatoes and saute it with onions.
  • Instead of green peas you can also add corn /  hyacinth beans / mixed veggies like carrot ,beans etc.
  • If you want you can add soaked soya chunks ( nuggets ) too. Add it along with methi leaves and peas anf saute for few mins.
  • Instead of methi leaves you can add dil leaves / palak also.
  • For additional flavor if you want you can add a tsp of garam masala / biriyani masala powder just before adding water.
  • Another method of doing this pulao , is cook rice separately and later mixing it to the bhaji .

 

loading...

25 Comments

  • Reply
    Linsy Patel
    April 16, 2014 at 9:38 am

    same here, i cant get bored with this simple yet tasty dish, i also love to cook the rice with the methi. it gives more flavor rather than separate one.

  • Reply
    remya sean
    April 16, 2014 at 10:05 am

    healthy n yummy

  • Reply
    Nalini Somayaji
    April 16, 2014 at 12:09 pm

    yemmy and healthy Methi Paulao…

  • Reply
    sangeetha pn
    April 16, 2014 at 12:36 pm

    looks so yummy!

  • Reply
    Sony P
    April 16, 2014 at 1:51 pm

    Healthy and tasty pulao…… Love the methi flavor!!

  • Reply
    Sayantani
    April 16, 2014 at 3:32 pm

    am sold to the beautiful methi flavour. a must try.

  • Reply
    Gloria
    April 16, 2014 at 4:10 pm

    healthy & very yummy pulav …

  • Reply
    Sathya Priya
    April 16, 2014 at 7:08 pm

    methi gives a wonderful flavor to the rice .yummy pulov.

  • Reply
    Swathi Iyer
    April 16, 2014 at 7:18 pm

    Methi pulao looks Delicious love it. Will the rice is bitter?

  • Reply
    Chitra
    April 17, 2014 at 6:55 am

    Recently,I tasted this in my frnds house. Must try soon.urs is looking yummy..

  • Reply
    Smitha Kalluraya
    April 17, 2014 at 8:49 am

    No Swathi not at all.. they would be aromatic but nt bitter..

  • Reply
    techie ZM
    April 17, 2014 at 12:33 pm

    delicious and healthy pulao!! i am sure smelled and tasted great..

  • Reply
    Mitha Hegde
    April 17, 2014 at 1:52 pm

    Love flavored rice and methi pulao looks so good, Smitha… Will try soon… 🙂

  • Reply
    Aishwarya Iyer
    April 17, 2014 at 10:03 pm

    Thumba chennagidhe Smitha 🙂 I usually do menthya vaangibath , will try this next time. Glad I found u ,visit my space whenever http://a-kaleidoscopic-dream.blogspot.com/

  • Reply
    MonuTeena RecipesPassion
    April 19, 2014 at 10:57 am

    wow smitha beautiful presentation.. i am sure the rice were so aromatic 🙂

  • Reply
    Akila
    April 19, 2014 at 2:40 pm

    Wow this is just awesome

  • Reply
    Sahana
    May 8, 2014 at 2:30 pm

    Awesome smitha… we can also prepare Methi Idli similar to how you prepared your pathrode…. it really taste awesome.. do try and upload the pic..

  • Reply
    Veena
    May 31, 2014 at 3:20 am

    Just awesome !!!

  • Reply
    Anonymous
    December 23, 2014 at 4:49 pm

    tomorrow i will try this recipe and comment

  • Reply
    sarika
    February 26, 2015 at 1:58 pm

    super good to incorporate greens

  • Reply
    Seetha
    October 21, 2015 at 12:27 am

    Hi ! Tried this with spinach since i didnt have methi available readily on hand…this turned out great too!thanks very much for such nice tasting, simple recipe’s …makes our (working women) lives so much easy, but still so very healthy!!as i try more dishes, will post my comments…:) Thank you!

  • Reply
    Padma Rangachar
    September 20, 2016 at 8:06 pm

    Very nice

  • Reply
    Vijay R
    October 17, 2016 at 6:03 am

    loved your reciepe. trying tonight.

  • Reply
    sheetal soni
    July 6, 2017 at 5:16 pm

    Can i use Brown Basmati Rice for Methi Pulao, will the taste differ a lot ?

  • Leave a Reply