Methi Pulao (4 Servings)

methipulaoIngredients Basmati rice 1½ cups

Water 2½ cups

Cleaned fenugreek leaves  2 cups

Tomato puree  1 cup (3 medium-sized tomatoes)

Onion  2 (medium-sized)

Turmeric powder ½ tsp

Pepper powder ½ tsp

Red chilli powder (cayenne)  ¾ tsp

Ginger-green chilli paste  1 tsp Oil 1 tbsp cumin seeds 1 tsp

Ghee 1 tsp


  • Dice onion to thin slices and keep aside. Rinse the cleaned methi leaves in running water, drain and cut them fine.
  • Soak basmati in water for 15 minutes and  drain excess water. Heat ghee in a wok and saute till aroma wafts out.
  • Add oil to pressure pan and when the oil heats up add jeera and let it splutter.  Add onion and saute till it turns translucent. Add ginger-chilli paste and saute for a minute before transferring the methi leaves to the mix. Saute methi leaves for a few minutes (3 to 4 min) and add tomato puree.
  • Stir in the masala (turmeric powder, pepper, chilli powder) and salt. When mixed well add the sauteed rice and add water.
  • Pressure cook for two whistles and wait for rice to cool and the grains to separate before serving.

Chef’s Note You can a cup of shelled peas to the mix while cooking and make it a methi-mattar pulao 🙂