Methi Pulao Recipe


Methi pulao (or Fenugreek fresh leaf pulao) is an Indian recipe. It is not only tasty but very nutritious pulao rice. It is very easy to make and packed with flavour.

  • Difficulty level: Easy
  • Cooking time: 40 min
  • Vegetarian
  • Serves: 3-4



Rice: 1 cup (250 grams)

Fresh Fenugreek leaves*: 1 cup (chopped)

Oil: 2 tbsp

Onion: 2 medium(chopped)

Tomato: 1 medium(optional)

Garlic: 1 ½ tsp (paste)

Garlic: 1 tsp

Cloves: 5 no

Bay leaf: 2 no

Shahi Jeera*: 1 tsp

Black cardamom: 2 no

Cinnamon stick: 2 inch

Turmeric: 1/2 tsp

Green chilli: 2 no

Garam masala: 1 tsp(5 gm)

Coconut milk: 50 ml

Salt to taste

Water: 2 ¼ cup




Wash rice and soak it for 20 min. Heat oil in a pan and add shahi jeera, then add all the whole spices (cloves,bay leaf,cardamom,cinnamon) and give it a gentle stir.

Now add the ginger and garlic paste ,chopped green chilli .Then add chopped onion ,cook till the onions are translucent. Add chopped tomatoes to the mixture cover and cook on low heat (about 5 minutes) or until oil separate the pan.

Now stir in the chopped Fenugreek leaves and cook on simmer for 5 more minutes till you get the aroma of Fenugreek. Add rice to the mixture and stir gently for 2 minutes .

Add water and coconut milk to your rice with garam masala and salt . Bring it to boil then turn the down cover and cook till done. Serve hot with yoghurt raita

Note:You can replace coconut milk with full cream milk.

(*) Shahi Jeera: Black cumin

Fenugreek leaves: Fresh methi

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