This Methi Pulao, without onion and garlic, is made with fresh fenugreek leaves and other vegetables. The recipe is simple and quick but yields delicious and flavorful pulao.
In Methi Pulao, the flavor of methi blends with other veggies and spices so that it does not taste bitter. This pulao can be served as a side dish or as a main dish with yogurt or your choice of curry.
Easy Methi Pulao
Fresh fenugreek leaves are regular in my kitchen. I use it for Indian breads, curries, appetizers, or Gujarati snacks. They provide a slightly bitter but pleasant and earthy taste to the dish.
This Methi Pulao is totally inspired by my Tawa Pulao without Onion Garlic recipe. It is prepared in the same way but with the added benefit of Methi leaves. Methi gives this pulao a faint green color, which makes it beautiful and appetizing.
Methi leaves are bitter, but after being mixed with all the other ingredients, there is only a faint taste of bitterness. You can use different veggies of your choice in this pulao, but methi is the primary ingredient.
The best part of this Methi Pulao is that we can also make it with leftover rice. If we use leftover rice, this recipe becomes amazingly quick.
This pulao is without onion and garlic but no less in flavor and deliciousness!
What To Love About Methi Pulao
- Methi Pulao is an easy and quick recipe.
- It is loaded with fresh fenugreek leaves and vegetables.
- The pulao is delicious, flavorful, and satisfying.
- The recipe is highly customizable, and you can add a choice of veggies and spices.
- Methi Pulao is without onion and garlic and is also suitable for the Jain diet.
- This rice dish is dairy-free and perfect for a vegan diet.
Ingredients
- Methi (Fenugreek) Leaves: Methi is healthy and loaded with protein, iron, and vitamin C. As an Indian, I often use methi in different recipes. There are dry methi seeds, which are also a part of our regular Masalas (spices). In India, we consume lots of methi in winter. However, where I live, methi leaves are almost available throughout the year. And especially in summer, you will find planted methi leaves in every other Indian’s backyard. Methi leaves are on the bitter side, but by mixing them with other ingredients, you will not taste bitterness.
- Rice: Use the best quality and aged basmati rice for the perfect Methi Pulao. If you do not have basmati rice, you can use other best-quality long-grain rice. Also, cook the rice until it is done. Overcooking the rice will result in mushy and unappealing Pulao. However, you can also use leftover rice for this Methi Pulao.
- Oil: I have used oil to make this pulao, but you can use either butter or ghee.
- Green Chilis and Ginger: Adjust the amount of green chili and ginger according to your taste preference.
- Vegetables: For this recipe, I have used celery, green peppers, tomatoes, and green peas. You can use less or more vegetables of your choice. However, I suggest using those that do not take long to cook. If you decide to add cauliflower and potatoes, steam or boil them separately, and then add them when you add green peas. You can replace the celery with finely chopped cabbage if you want.
- Spices: I have added only turmeric powder and pav bhaji masala. But feel free to add more ground spices, such as red chili powder and coriander powder. Instead of pav bhaji masala, you can add garam masala to taste.
- Coriander Leaves: I have added ¼ cup of fresh and finely chopped coriander leaves.
How To Make Methi Pulao Step-by-Step
Cooking The Rice
- Put one cup of rice in a bowl and rinse it with water a few times until the water runs clear of starch.
- Soak the rice in enough cold or room-temperature water for 20-30 minutes.
- Then, drain the water completely and set the rice aside.
- Boil 4-5 cups of water in a big pot.
- Add drained rice, salt, and oil to boiling water.
- Do not cover the pot with the lid; let the rice cook for about 10-12 minutes or until well cooked.
- Keep an eye on the rice while cooking; we should not overcook the rice.
- If overcooked, then rice will be mushy and sticky. So make sure to boil rice just enough so each grain stays separate.
- Once the rice is cooked, pour it on the strainer and remove all the water from the rice.
- Then, spread the rice on the big plate and let it cool completely.
Making The Methi Pulao
- Cook green peas in salted boiling water, drain, and set aside.
- You can use either fresh or frozen peas.
- Heat oil in a pan and add cumin seeds.
- Allow cumin seeds to sizzle, and add green chili and ginger.
- Mix well and saute for a few seconds.
- Add methi leaves, mix well, and cook for a minute or until methi leaves are wilted and water oozes out from the leaves.
- Then, add chopped celery, green peppers, and tomatoes.
- Mix well, add salt to taste, and cook for 4-5 minutes or until tomatoes are soft.
- Add boiled green peas, chopped coriander leaves, turmeric powder, and pav bhaji or garam masala.
- Mix well and cook for a minute.
- Turn the heat on low and add cooked rice.
- Stir gently to combine everything well.
- Taste the pulao and adjust the salt as required. You can also squeeze some lemon juice if you prefer.
- Turn off the heat and transfer the Methi Pulao to a serving bowl.
How To Serve Methi Pulao
- Methi Pulao is very flavorful so it can be served with only plain yogurt.
- Or serve it with your choice of yogurt Raita, like Boondi Raita (Quick and Easy) or Cucumber Raita (Easy and Healthy).
- For a complete treat, serve Methi Pulao as a part of Thali.
Helpful Tips
- Rice: The look and taste of the Methi Pulao greatly depend on the type of rice used. So, use good-quality basmati rice that produces perfectly long grains.
- Methi Leaves: Use fresh Methi leaves and discard the wilted ones. To remove the bitterness of the leaves, mix them with salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of the Methi leaves.
- Do Not Overcook The Rice: It is essential for the pulao that cooked rice grains stay separate and do not become mushy. And for that, make sure not to overcook the rice. Cook the rice in a big pot with enough water. Also, do not leave it unattended while cooking; even cooking for a couple more minutes may make the rice overcooked. Also, immediately after straining the rice, spread it on a big plate to prevent it from further cooking and sticking together.
- Vegetables: Add vegetables of your choice. You can add more vegetables than mentioned in the recipe or fewer vegetables. If you decide to add potatoes and cauliflower, steam or boil them separately and then add them when you add green peas.
- Paneer: To make your pulao more satisfying, filling, and protein-packed, add paneer cubes.
- Leftover Rice: Methi Pulao can be made with leftover rice, and the recipe will be quick.
More Rice Recipes
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Recipe Card
Methi Pulao (No Onion No Garlic)
This Mehti Pulao, without onion and garlic, is made with fresh fenugreek leaves and other vegetables. The recipe is simple and quick but yields delicious and flavorful pulao.
Video
Ingredients
For Cooking The Rice
- 1 cup basmati or long-grain rice
- 1 teaspoon oil
- Salt to taste
- 4-5 cups water for cooking the rice
For The Methi Pulao
- 1½ cups tightly packed methi leaves
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon green chili paste or add to taste
- 1 tablespoon ginger grated or paste
- ⅓ cup finely chopped celery
- ½ cup finely chopped green peppers
- ½ cup finely chopped tomatoes
- Salt to taste
- ½ cup boiled green peas
- ¼ cup finely chopped coriander leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon pav bhaji masala or garam masala)
Instructions
Cooking The Rice
- Wash the rice thoroughly until the water runs clear. Then, soak the rice in cold water for 20-30 minutes. Drain the rice and set it aside.
- Boil 4-5 cups of water in a big pot. Add drained rice, salt, and oil to boiling water. Do not cover the pot with the lid; let the rice cook for about 10-12 minutes or until well cooked.
- Keep an eye on the rice while cooking; we should not overcook the rice. If overcooked, then rice will be mushy and sticky. So make sure to boil rice just enough so each grain stays separate.
- Once the rice is cooked, pour it on the strainer and remove all the water from the rice. Then, spread the rice on the big plate and let it cool completely.
Making The Methi Pulao
- Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and add green chili and ginger. Mix well and saute for a few seconds.
- Add methi leaves, mix well, and cook for a minute or until methi leaves are wilted and water oozes out from the leaves.
- Then, add chopped celery, green peppers, and tomatoes. Mix well, add salt, and cook for 4-5 minutes or until tomatoes are soft.
- Add boiled green peas, chopped coriander leaves, turmeric powder, and pav bhaji or garam masala. Mix well and cook for a minute.
- Turn the heat on low and add cooked rice. Stir gently to combine everything well.
- Taste the pulao and adjust the salt as required. You can also squeeze some lemon juice if you prefer.
- Turn off the heat and transfer the Methi Pulao to a serving bowl.
Serving Suggestions
- Methi Pulao can be served with plain yogurt.
- You can also serve it with your choice of yogurt raita.
- Serve this pulao as a side dish with your main course.
Notes
- Rice: The look and taste of the Methi Pulao greatly depend on the type of rice used. So, use good-quality basmati rice that produces perfectly long grains.
- Methi Leaves: Use fresh Methi leaves and discard the wilted ones. To remove the bitterness of the leaves, mix them with salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of the Methi leaves.
- Do Not Overcook The Rice: It is essential for the pulao that cooked rice grains stay separate and do not become mushy. And for that, make sure not to overcook the rice. Cook the rice in a big pot with enough water. Also, do not leave it unattended while cooking; even cooking for a couple more minutes may make the rice overcooked. Also, immediately after straining the rice, spread it on a big plate to prevent it from further cooking and sticking together.
- Vegetables: Add vegetables of your choice. You can add more vegetables than mentioned in the recipe or fewer vegetables. If you add potatoes and cauliflower, steam or boil them separately and add them when you add green peas.
- Paneer: If you want your pulao to be more satisfying, filling, and protein-packed, add some paneer cubes.
- Leftover Rice: Methi Pulao can be made with leftover rice, and the recipe will be quick. For this recipe, you can use approximately 3 cups of cooked rice.
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