Fresh Methi Pulao | Fenugreek Leaves Rice
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Fresh Methi Pulao | Fenugreek Leaves Rice | Methi Rice | Methi Pulao Recipe | Sindhi Sao Pulao | Methi Vegetable Pulao | Fresh Methi Pulav | How to Make Fresh Methi Pulao with Step by Step instructions and Video
Fresh Methi Pulao | Fenugreek Leaves Rice is a flavorful one pot rice meal made with fresh fenugreek leaves, spring onions, fresh green garlic and spices.
Methi Pulao Recipe makes a wholesome meal and is a great option for lunch box. It is a perfect blend of subtle bitterness of fresh fenugreek leaves with fragrant rice.
With winter comes the delight of seasonal vegetables. Though winters are mild in my residing country, but winter produce is in abundance. And with that, increases my routine work of sorting and cleaning the greens, especially fresh fenugreek leaves that my family is so fond of. Once this task is done, which to me is a conquest, then begins a trail of lip smacking methi based recipes – Methi Lahsun Paratha, Gajar Methi Sabzi, Bajra Methi Dhodo, Aloo Methi and Methi Chicken.
In the days gone by, when joint families were common, winter was a time when family members or neighbors would gather on their terraces or courtyards to bask in the sun. It was a time for recreation while picking and cleaning the green leafy vegetables for their day’s meals. Some would grate kilos of winter red carrots for Gajar Ka Halwa delight. A fine instance of combining both work and leisure!
Why should you make Methi Pulao
- One pot recipe.
- Makes use of seasonal greens
- Vitamins and minerals rich recipe
- Ease of customizing
What is Fresh Methi Pulao
Methi Pulao is a one – pot rice recipe with robust flavors of seasonal greens such as fresh methi (fenugreek) leaves, spring onions, fresh green garlic and some veggies. It requires minimum use of spices to bring out the flavors of fresh fenugreek.
In Sindhi Cuisine, this fresh methi Pulao is referred to as Sao Pulao. ‘Sao‘ in Sindhi means green color, denoting the greens used in making this rice such as fenugreek leaves, fresh green garlic and spring onions.
Do check out other rice recipes on this blog
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Rice – Use basmati variety or any regular one.
- Methi (Fenugreek) Leaves – Fresh methi leaves picked, rinsed and chopped. Don’t use the sturdy stems. Some just prefer to add whole methi leaves to the pot. How to clean methi leaves? Scroll to FAQ
- Spring onions and spring garlic– If available use both. If spring garlic is not available, move on with only spring onions and dry garlic.
- Dry garlic – Gives a nice flavor. If spring garlic is in season, swap dry garlic with the white bulb of spring garlic.
- Tomato – Use it sparingly such that it does not offset the bright yellow color of pulao. You could omit also.
- Green chili – Use according to desired spice level and variety available.
- Other veggies – I have used carrots and green peas. You could also add corn, bell peppers. Remember not to overpower the fenugreek flavors. We are not making a vegetable pulao.
- Cooking oil – Any preferred cooking oil
- Water – for cooking rice.
- Dry spices – turmeric powder haldi, coriander powder dhania, salt adjust as preferred, garam masala powder optional
- Whole spices– cardamom, cloves, cinnamon stick
- Shah jeera – Caraway seeds. I recommend for tempering. If not available, skip tempering step.
How To Make Methi Rice Step by Step Instructions
1. Firstly, wash and soak rice.
2. Then heat oil in a pot or pan and tip in cinnamon, black cardamom and cloves.
3. Now add chopped dry garlic and white chopped bulbs of spring onions and garlic. Sauté till garlic turns pink.
4. Add chopped methi (fenugreek) leaves and sauté for a minute.
5. Then add, green peas, chopped carrots and green chilies. Sauté the veggies well on moderate heat.
6. After a few minutes of sauteing, add salt, turmeric powder and coriander powder. Mix well.
7. Continue to sauté for a minute and then add chopped tomatoes. Cover and cook on moderate flame till the tomatoes soften. Adding tomato is optional. I recommend a wee bit quantity just too offset the mild bitter flavors. The color of the pulao must remain robust yellow throughout. Too much of tomato will alter the fresh methi flavors and pulao colour.
8. Once the tomato softens, add required quantity of water. The general ratio for rice and water is 1:2 or 1:2.5. Allow for some variations depending on the rice variety,
9. When the water comes to a rolling boil, add soaked and drained rice. Initially cook on moderate flame. Then lower the flame and cover the rice and let it cook.
10. Finally, when the rice is cooked, sprinkle some shahjeera and hot oil over the pulao. Keep on dum for 3-5 minutes. If you dont have shah jeera, just omit this step. The pulao will still be flavorful. Sprinkling shahjeera on rice and pouring sizzling hot oil is a feature of Sindhi Cuisine for pulaos. It makes a perfect hit!
Enjoy hot Methi Pulao!
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What to serve with
Serve Methi Pulao rice with Sai Bhaji and Vegetable Boondi Raita alongside Salted Mint Lassi and some fries or crackers. Serve alongside Chhole Masala, Black Eye Peas Curry or Paneer Makhni
Tips for Perfect Methi Pulao
- Preferably use a long grain variety. However a regular variety also goes well.
- Clean the methi leaves well before using. Even a speck of left over silt on the leaves will ruin the pulao.
- If spring garlic (fresh green garlic ) is not available, just omit and proceed with the recipe.
- Customize veggies according to your preference, but don’t go overboard with them.
- Adjust spices according to your preferences. Use minimal spices, because we want to bring out the flavours of fresh methi.
FAQ
How to clean methi (fenugreek) leaves for cooking
Firstly cut off the roots of the entire methi leaves bundle. In doing so, you will get rid of a considerable amount of slit and mud instantly. Now pluck the methi leaves with their thin stems.
Discard thick stems and yellow leaves and other dirt or weeds that maybe present. The thick stems are quite bitter in taste.
In a strainer or colander, take whatever quantity you need to use. Wash it under running tap water to get rid of the mud.
To check if the methi leaves are clean, immerse them in a big bowl of water. Feel the bottom of the bowl with your palm for any mud or slit that must have settled. If clean, you are good to go, otherwise rinse the leaves again.
How to Make Fenugreek Pulav with leftover rice
Carry out steps 2 to 7 as mentioned above in the Step by Step Instructions. Then, to this add the left over or overnight cooked rice. Mix well and sprinkle some water to bring in freshness to the rice. Cover and and cook on lowest flame for the flavors to blend in. Fenugreek Pulav is ready!
Recipe Card
Fresh Methi Pulao | Fenugreek Leaves Rice
Equipment
- cook pot
- wooden spatula
Ingredients
- ¾ cup rice 150 gm.
- 1 cup Fresh methi leaves washed and chopped.
- ¼ cup spring onions and garlic chopped
- ¼ cup carrot chopped; 35 gm.
- ¼ cup fresh green peas 35 gm
- 6 cloves dry garlic chopped; 35 gm.
- 2 green chilies chopped
- ½ medium tomato chopped; optional.
- 3 tbsp cooking oil
- 3 cups water adjust as needed
Dry spices
- ½ tsp turmeric powder haldi powder
- 1 tsp coriander powder dhania powder
- 1 tsp salt adjust as preferred
- ¼ tsp garam masala powder optional
- 1 black cardamom
- 3 cloves
- 1/2" cinnamon stick
Tempering
- ¼ tsp shahjeera
- 1 tbsp oil
Instructions
- Firstly, wash and soak rice.
- Then heat oil in a pot or pan and tip in it cinnamon, black cardamom and cloves.
- Now add garlic and white chopped bulbs of spring onions and garlic. Sauté till garlic turns pink.
- Add chopped methi (fenugreek) leaves and sauté for a minute.
- Then add, green peas, chopped carrots and green chilies. Sauté the veggies well on moderate heat.
- After a few minutes of sauteing, add salt, turmeric powder and coriander powder. Mix well.
- Continue to sauté for a minute and then add chopped tomatoes. Cover and cook on moderate flame till the tomatoes soften. Adding tomato is optional.
- Once the tomatoes soften, add required quantity of water.
- When the water comes to a rolling boil, add soaked and drained rice. Initially cook on moderate flame. Then lower the flame and cover the rice and let it cook.
- Finally, when the rice is cooked, sprinkle some shahjeera and hot oil over the pulao. Keep on dum for 3-5 minutes. Enjoy hot Methi Pulao.
What to serve with
- Enjoy Hot Methi Pulao with Sai Bhaji and Vegetable Boondi Raita alongside Salted Mint Lassi and some fries or crackers. Serve alongside Chhole Masala, Black Eye Peas Curry or Paneer Makhni
Video
Notes
- Preferably use a long grain variety. However a regular variety also goes well.
- Clean the methi leaves well before using. Even a speck of left over silt on the leaves will ruin the pulao.
- If spring garlic (fresh green garlic) is not available, just omit and proceed with the recipe.
- Customize veggies according to your preference, but don’t go overboard with them.
- Adjust spices according to your preferences.
- Use minimal spices, because we want to bring out the flavours of fresh methi.
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