Methi Pulao: Steeped In Deep Flavours Of Fenugreek And Peas
Image Credit: Methi pulao is a fun twist to your regular rice | Instagram - @goodfoodtales

Many opt for hot spicy street food intermittently to tickle and stimulate the taste buds that are used to routine food. But what if you know the right way to make your classic food items as vibrant at home? For instance, the plain and precious Pulao can also be made like an irresistibly rustic flavoured Methi Pulao packed with fenugreek leaves, sweet peas and fresh mint leaves. A freshly ground paste of garlic-ginger and chillies along with aromatic whole spices, onions and tomatoes added to this make for a bitter and nutty flavoured finger-licking Pulao. This Methi Pulao surprises one differently and comes closer to being a melange of Pulao, Veg biryani and traditional vegetarian rice dish, Tahri.

Advantages Of Including Fenugreek In The Food

Fenugreek or Methi leaves are known for their bitterness and strong flavour that tastes good and excites hunger. Whether it's Methi Paratha or the use of dried fenugreek leaves for spicing up and flavouring the everyday sabzi, these are one of the beautiful ingredients nature has bestowed us with. One of the interesting facts about this herb is that it is not a plain herb but from a legume family. So naturally, these leaves are known to be a rich source of protein besides being packed with high fibre, and vitamins A, C and B.

The health benefits of fenugreek are also amazing. The herb is proven to contain anti-diabetic and anti-carcinogenic qualities in addition to improving digestion, skin, heart health and hair health.

Methi pulao | Instagram - @retrorelish

Our country has such a diverse and numerous range of Pulao made with a combination of various spices, vegetables, herbs and flavourings. Some of these are Matar Pulao, Paneer Pulao, Pudina Pulao, Basanti Pulao, Shahi Pulao, Zafrani Pulao and Tomato Pulao.

Preparation: 30 minutes

Cooking: 15-20 minutes

Servings: 4 people


  • 2 cups of fenugreek leaves 
  • 1 ½ cups of rice (Sona mansuri) 
  • 3 cups of water 
  • ¾ cup of green peas 
  • 1 big onion 
  • 1 medium-sized tomato (chopped)
  • ¼ tsp turmeric powder 
  • 1 tsp red chilli powder
  • 1 ½ tsp salt 
  • A few mint leaves
  • For grinding:
  • 6 garlic cloves 
  • 2” ginger piece
  • 3 green chillies 
  • 2 tbsp chopped onions
  • ¼ cup water
  • For tempering:
  • 1 tbsp ghee 
  • 1 tbsp oil 
  • 2 bay leaves 
  • 6 cloves 
  • 2 cardamoms 
  • 1-star anise 
  • 2” cinnamon piece

Method :

  • Rinse rice thoroughly and drain all the water and keep it aside.
  • Grind garlic, ginger, chillies and onions to a paste with water.
  • Heat ghee in a pressure cooker, add the whole spices one by one to it and saute them until they become aromatic.
  • Then add 1 cup of chopped onion and saute on a medium flame for 3 minutes.
  •  Add chopped tomatoes and saute until they turn mushy.
  • Then add garlic-ginger and chilli paste to it and saute for 2 minutes.
  • Add fenugreek leaves to it and stir for 2-3 minutes.
  • Then introduce the green peas to it and saute it for 2 minutes, add salt and turmeric and chilli powder to it and mix everything well.
  • Then add rice to the cooker and mix with all the other ingredients, and add a few mint leaves to it.
  • Then pour 3 cups of water and stir everything. Cover the pressure cooker and cook rice for up to 3 whistles.

Fresh fenugreek leaves are a powerhouse of strong flavours and smell, and when added to Pulao make an unbelievably fragrant and piquant rice dish. This can be fully enjoyed with Raita and green chutney or with a dry veg sabzi.