Methi rice or methi pulao is a flavorful one-pot dish made with fenugreek leaves, rice, and minimal spices. Prepared in an
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Why you will love this recipe?
- Quick and easy: This methi pulao recipe can be prepared in just 20 minutes, with minimal hands-on time.
- Flavorful and fragrant: The combination of fenugreek leaves and spices gives the rice a unique, mildly spiced flavor. The aroma of the fenugreek leaves adds an appetizing element to the dish.
- Meal prep-friendly: This methi rice recipe lends itself well to meal prep. You can prepare a larger batch and store it for quick and convenient meals throughout the week.
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
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.
Recipe FAQs
Any leftovers can be stored in the refrigerator for up to 5 days. Cool it completely and place it in an airtight container before storing it.
Yes. Soak ¼ cup Kasuri methi (dried fenugreek leaves) in water for 30 minutes and use it in this recipe.
Yes. In this recipe, I have used frozen methi leaves. For every cup of frozen greens, use two cups of fresh greens. When using fresh methi, make sure you remove the thick stems and chop the leaves roughly.
Yes. In this recipe, I have not used onions but have used garlic as I like the flavor it imparts to the dish. You may skip the garlic altogether. You may also use some ginger and hing (asafetida) when sauteing cumin seeds.
If you tried this Instant Pot Methi Rice Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Methi Rice / Methi Pulao
Ingredients
- 2 cups Basmati rice
- 1 cup methi leaves frozen (see notes)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 3-4 cloves garlic chopped
- 2 tablespoon cashew
- ½ cup green peas
- 1-2 green chili chopped
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- Salt to taste
- 1 tablespoon lemon juice
Instructions
- Wash the rice thoroughly. Soak it in water for 20-30 minutes.
- If using frozen methi, thaw it completely and squeeze out excess water. If using fresh methi, wash them and roughly chop the leaves.
- Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and garlic. Saute for 1 minute.
- Add cashews and saute until it is lightly golden.
- Add methi leaves, peas, green chili, garam masala, and salt. Saute for 1 minute.
- Drain the water from the soaked rice and add it to the IP. Add 2½ cups of water.
- Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.
- Open the lid and gently fluff up the rice using a fork.
- Add lemon juice and mix gently. Serve with plain yogurt or raita
Kalin Williams says
I don't think I've ever heard of methi rice but your description has my mouth watering! I love that it can be made in the instant pot
Natalie says
That methi rice sounds so delicious. Full of flavor and so tasty! I will definitely try this recipe. Thanks for sharing!
Julia says
I love methi flavours but I'd never tried it like this before. It was really good and my family really enjoyed it. I'm pleased that you can make it with frozen leaves as I find it hard to find fresh ones. Thank you.
Kayla DiMaggio says
This methi rice was so delicious! I loved all the flavors!
Tavo says
The recipe was so yummy! I ended up having it as a whole meal! The flavors were spot on!
Julia says
I love the flavours of methi and I love how easy it is to follow your recipes. This methi rice dish turned out beautifully. I think it's my new favourite rice recipe. Thank you.
Kayla DiMaggio says
Loving this instant pot rice! It is so much easier when you make it in the instant pot!
Sandhya Ramakrishnan says
This is such a comforting one pot meal. Love the idea of using Frozen methi and thanks for the conversion tip. I can now safely buy frozen methi from stores.
Marinela says
This methi rice dish is such a nourishing, plant-based meal or side dish. A delicious way to eat all those healthy green, thank you!
Meryl says
Great flavor! We loved this!
nancy says
what a wonderful recipe and best it goes in an IP too!
Chris says
Very nice! Thank you for the recipe. The family enjoyed it.