Methi Pulao Recipe


  • 2 tbsp Oil
  • cup Peas
  • Salt to taste
  • 2 Bay Leaves
  • 2 Onions, chopped
  • 3 cups Basmati Rice
  • 1 tsp Garam Masala
  • cup Tomato puree
  • tsp Turmeric powder
  • 10-12 Cauliflower florets
  • 3 cups Fenugreek leaves
  • 3 Green Chillies, chopped
  • cups Desiccated Coconut
  • 3-4 Whole Red Chillies, dried
  • Fried Cashewnuts for garnishing


  1. Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
  2. Pick, wash and soak the rice for 30 minutes. Drain well before using.
  3. Grind together, onion, desiccated coconut and green chillies to a paste.
  4. Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
  5. Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
  6. Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
  7. Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
  8. Serve hot, garnished with cashewnuts, accompanied by raita.

Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

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