Methi Pulao

Browse through any menu of an Indian restaurant and there is a very unlikely chance that you may find a dish called ‘Methi Pulao’ being served. You may find Peas pulao, vegetable pulao and other rice dishes, but this is one dish that is very hard to find.

Here is the recipe to the unique dish that will pamper your taste-buds and win you lots of praise. And the icing to the cake, it is so easy to make.


  • Fenugreek leaves (chopped) – 3 small cups
  • Basmati rice – 2 cups (4 cups of water to cook)
  • Boiled potatoes – about 2-3
  • Sliced onions – about 4
  • Peas – 1 cup
  • Ginger, green chilies and garlic paste – 1 tsp.
  • Oil – 1 tbsp.
  • Ghee – 2 tbsp.


1 – Boil the 2 cups Basmati rice with 4 cups of water in a pressure cooker.

2 – Heat the oil in a pan and add fenugreek leaves and keep it aside.

3 – Heat the ghee in a pan and add ginger, chilly & garlic paste and chopped onions.

4 – After the onion turns light golden in colour, add boiled vegetables such as potato and green peas.

5 – After about 2-3 minutes of frying, add fenugreek leaves and the boiled rice as well.

6 – Fry for about 2 minutes more and garnish with roasted cashew nuts and raisins.

Curds or boondi raita suit the best as a side-dish to methi pulao.


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