Instant Pot Methi Pulao (Methi Rice Recipe)

Methi rice or methi pulao is a flavorful one-pot dish made with fenugreek leaves, rice, and minimal spices. Prepared in an Instant Pot using frozen fenugreek leaves, it is ready in just 20 minutes, requiring only 5 minutes of hands-on time. Whether you are craving a simple weeknight dinner or planning for a potluck, this Instant Pot methi rice recipe is a time-saving and flavorful choice that is sure to impress.

Ingredients

Methi: Or fenugreek leaves, frozen or fresh leaves can be used. See tips below on how to prep them.

Rice: I use Basmati rice to make pulao.

Peas: Peas add a mild sweetness that balances the mildly bitter taste of methi. This is an optional ingredient and can be skipped.

Spices: The only spice I use here is cumin seeds and garam masala.

See the recipe card for full information on ingredients and quantities.

Variations of methi rice

Tomato methi rice recipe: Sauté fenugreek leaves with spices as per this recipe, then add chopped tomatoes and cook until they soften. Finally, add rice and water and pressure cook. Remember that tomatoes release a lot of moisture, so adjust the water accordingly. You can see this tomato rice recipe for a general guideline.

Vegetable methi rice: Add diced vegetables such as carrots, peas, bell peppers, cauliflower, or corn kernels along with the fenugreek leaves. The rest of the recipe remains the same.

Methi pulao with paneer: For a protein-rich variation, incorporate paneer (cottage cheese) into the methi rice. The paneer adds a creamy and savory element to the dish.

Step-by-step instructions

Expert tips to make methi rice

I am using frozen methi leaves; however, fresh leaves can also be used. Thaw the methi and squeeze out the water before using it to remove the bitterness of methi. For fresh methi, clean the leaves and roughly chop the leaves. For every cup of frozen greens, replace it with 2 cups of fresh greens.

I use green peas, which add a natural sweetness. However, this is an optional ingredient and can be skipped.

This dish is great for meal prep. Wash and soak the rice overnight, thaw the methi leaves in the refrigerator, or chop them and store them in the refrigerator. This way, they can be quickly prepared in the morning and packed for lunch boxes.

The rice-to-water ratio I am using in Instant Pot is 1:1¼. This gives me perfectly cooked, slightly chewy rice. You can reduce the water by ¼ cup for a firmer texture or increase the water by ¼ cup for soft cooked rice.

I have kept this methi pulao recipe really simple and used minimal basic spices. However, whole spices like star anise, bay leaf, and cinnamon stick can be added along with cumin seeds. The only powdered spice I am using is garam masala. However, feel free to use other common Indian spices like turmeric powder and red chili powder.

What to serve with methi pulao?

Dal: Pairing methi rice with a lentil dal dish creates a satisfying and complete meal. Prepare a simple dal such as moong dal, toor dal, or masoor dal, and serve it alongside the rice. The combination of rice and dal provides a balance of carbohydrates and protein.

Raita and salad: Raita is a yogurt-based side dish that helps balance the flavors in the pulao. Cucumber raita, onion raita, and mint raita are great options. You can also prepare a simple kachumber salad with cucumbers, tomatoes, onions, and a squeeze of lemon juice.

Papadums: Papadums (crispy lentil wafers) or curd chili are great options to serve alongside methi pulao.

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Recipe card