5 from 1 vote
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Methi Pulao

Winters are upon us and the market has started bursting with fresh green leafy vegetables. Methi is available in abundance and why not make use of it in a variety of ways ? Try this flavorful Methi rice, that uses all simple seasonings readily available in our homes, yet the end result is a very delicious and different.
Course Lunch
Cuisine Indian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 2 servings
Calories 905 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Methi Leaves
  • 2 cups Rice (Long-grain Basmati)
  • 4 cups Water or as needed
  • 1 tsp Ginger-Garlic Paste
  • 1 large Onion
  • 6 Cloves
  • 6 Black Peppercorns
  • 1 or 2 Bay Leaf
  • 2 Green Cardamom
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 2 tbsp Oil
  • Salt to taste

Instructions

  1. Wash and soak the rice for 1 hour.
  2. Wash the methi leaves very well. Chop them finely.

  3. Slice the onion.

  4. Take a pressure cooker and add the oil on low flame. Add the cumin seeds, cloves, bay leaves, green cardamom, cinnamon stick and black peppercorns.

  5. Put in the sliced onion and fry it till light color change.

  6. Now, add the Ginger-Garlic paste into saute till the raw smell goes away.

  7. Squeeze out the water from the methi leaves and add them as well

  8. On low flame, stir fry till the leaves look well fried and color darkens.

  9. Drain the rice and add to the methi mixture.

  10. Season with salt, red chilli powder, and turmeric powder.

  11. Add double the quantity of water as compared to the rice.

  12. Turn the flame to high and put on the cooker lid.

  13. Let it cook for 3 whistles on a full flame and one more on low flame.

  14. Cooking time depends on the age and variety of the rice, hence judge accordingly.

  15. After the pressure releases, open the lid and with a fork, fluff up the rice.

  16. Serve hot with curd etc as it is quite flavorful on its own.