Methi Pulao | Fenugreek Leaves Rice | Vendaya Keerai Sadam 

Methi pulao, also known as fenugreek leaves rice, is a fragrant and nutritious North Indian-style rice dish. This one-pot recipe combines the earthy flavors of fresh fenugreek leaves with aromatic spices and basmati rice, resulting in a wholesome and delicious meal. Known for its simplicity and health benefits, methi pulao is perfect for busy weekdays, lunch boxes, or even light dinners.

Fenugreek leaves are packed with nutrients like iron, fiber, and antioxidants, making this dish not only tasty but also great for overall health. The slightly bitter taste of methi blends beautifully with the spices and rice, creating a balanced and flavorful dish. Cooking methi pulao in a pressure cooker makes it quick, efficient, and easy to prepare, especially for beginners.

Whether you’re looking for a healthy lunch option or a comforting dinner, this methi pulao is a great choice. Pair it with raita, papad, or a simple salad for a complete and satisfying meal.

Tips for Making Perfect Methi Pulao

1. Use Fresh Fenugreek Leaves: Fresh methi leaves work best for this recipe. Wash them thoroughly to remove any dirt or bitterness.

2. Rice Selection: Use basmati rice for its aroma and long grains. Soak it for 20–30 minutes before cooking to get fluffy rice.

3. Balancing the Bitterness: To reduce the slight bitterness of methi, you can blanch the leaves briefly or sprinkle a pinch of sugar while cooking.

4. Spices: Adjust the spices according to your taste. Whole spices like bay leaves, cloves, and cinnamon enhance the flavor.

5. Additions: You can add vegetables like peas, carrots, or potatoes to make the pulao more filling and colorful.

6. Pressure Cooking: Be cautious with the water-to-rice ratio and cooking time in the pressure cooker to avoid overcooked or mushy rice.

Methi pulao is a delightful and healthy dish that brings together the goodness of fenugreek leaves and aromatic spices. This quick and easy one-pot recipe is perfect for those who want a nutritious and flavorful meal without much effort. Whether you’re packing it for a lunch box or serving it at the dinner table, methi pulao is sure to impress with its taste and simplicity. Serve it with a bowl of creamy raita or a crunchy papad for a complete and delicious meal.

Ingredients

Basmati rice -250 gms
Methi leaves (Fenugreek leaves/ vendaya keerai) -1 1/2  cups
Onion -1 big chopped
Tomato -2 nos chopped
Ginger garlic paste -1 tbsp
Red chilly powder -1 tsp
Turmeric powder -1/2 tsp
Garam masala powder -1/2 tsp
Cinnamon,cloves,cardamon  -2 nos each
Pudina leaves a handful ( optional)
Salt to taste
Ghee/Oil -1 tbsp

Method

👉Wash and soak the basmati rice for 30 mins.
👉Heat ghee/oil in a pressure cooker add cinnamon, cloves, cardamom, onion saute for a minute. Add ginger garlic paste saute for few seconds. Next add tomatoes saute.

👉Add the fenugreek leaves, pudina leaves and mix well.

👉Add red chilly powder, turmeric powder, garam masala powder, salt mix well.

👉Add the soaked basmati rice( after draining the water completely)mix everything gently.

👉Add 2 cups water and pressure cook for 2 whistles.

👉Garnish and serve hot with onion raita n chips.

Preparation Time -30 mins
Serves -4

Note-

✍️Do not chop the methi leaves just remove them from the stalk wash well and use ,if you chop it it become very bitter.