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  • Writer's pictureRosy Pereira

Methi/fenugreek leaves Pulao

A dish made by my husband and very much liked by me. Methi is known to be rich in fibre, vitamins, and minerals, including iron, magnesium, and manganese. Some potential benefits include aiding digestion, improving blood sugar control and reducing inflammation. it's a great source of saponins which help reduce cholesterol.

Do give it a try to the recipe although the leaves are bitter but mixed with rice it tastes awesome


1 bunch methi leaves(washed and chopped)

1/2 bunch coriander leaves(washed and chopped)

1 large chopped onion

4 to 5 cloves of garlic chopped

Half cup frozen peas

3 to 4 cardamon

1/2 tsp Cumin seeds

1 tsp Shahi jeera

2 "cinnamon stick

4 to 5 cloves

8 to 9 black peppercorns

1 tsp ghee

1 tbsp oil

2 1/2 cups basmati rice

2 green chillies

👉Heat up a pot add in oil and ghee when hot add in all whole spices (cumin seeds,shahi jeera,cinamon,cloves,black peppercorns and cardamon)

👉Keep the flame medium now add chopped garlic.Than sauté for few seconds than add in chopped onions sauté for a while than add the green chilli and the frozen peas

👉Now add the methi leaves add some salt and cook it for 2 mins than add the washed rice,

mix it all up well( you can soak the rice if you want for 15mins )

👉Now add 5 cups of boiling water as our rice is 2 1/2 cup that's why double the quantity of water (heat up a kettle of water)

👉Add the water to the pot mix it all up well add salt to taste cover it and let it cook on slow flame for 7 to 8 mins or until the rice soaks all the water

👉Last add the fresh coriander leaves

And your delish dish is ready to serve

👉Have it with your favourite pickle or raita

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