Methi Pulao Recipe / Menthe soppina Pulav / Menthe soppu Rice Bath / Methi Rice

Methi Pulao recipe- Menthe soppina Pulao – Methi Rice is a simple easy super easy flavorful onepot rice that you can make for you r lunch box / get together partys / quick fix meal . Bursting with flavors of methi leaves , this methi pulao tastes so good . Serve with choice of raita an a bowlful of pulao is all gone .

Some other one pot pulao varities that you can check are Tomato Rice , Rice Bath , Peas Pulao ,Corn Pulao, Kuska rice etc

About the Recipe

I’ve been eating methi pulao since ages, but still have not got bored of it. The flavors of whole masalas, fresh methi adds a beautiful fragrance when cooked with rice , indeed a truly a blissful meal. Addition of coconut enhances the flavor .This is one among the best lunchbox option… easy to make and healthy too. The color ,aroma and taste is so pleasant that it will surely be loved by all including kids.

Few people don’t like methi leaves as they are slightly bitter in taste. But i love these herbs for its flavor and aroma, it adds to the dish.

I prepare Methi rice in two ways – one that I’m posting today and the other is the Karnataka style which I’ll post soon. Both are very tasty and a great way to include greens to our diet. So next time when you buy methi leaves , do try these flavorful rice and enjoyy.

I’ve already posted few recipes from methi leaves like Methi dhokli, Methi thepla ,Aloo methi , Methi leaves dosa and Methi pulao is the new addition.

Check out a quick video here :

Methi Pulao Recipe with step by step photos :

• Remove hard stems of methi leaves. Use only leaves and tender stems. Wash them well and  chop them .

• Wash and soak rice in water for 20 mins. Drain water completely before using.
• To a mixer blender ,add 1/2 cup Coconut ,fistful coriander leaves , 4-6 nos green chilli ,1 inch ginger and 4-6 flakes garlic . Add little water and grind to a paste .

• In a pressure cooker heat oil + ghee together. Once its hot, add a bay leaf , whole spices , tsp jeera, ,bay leaf ,star anise, cloves, cinnamon and cardamom . Let they splutter .

• Add 2 sliced Onion . Saute 2-3 mins . Let they turn translucent.

• Next add 1 chopped tomatoes , ground masala and salt to taste . Fry 2-3 mins .

• Next add methi and 1/4 cup green peas . Saute for 1-2 mins.

• Add soaked drained rice and hot water ( ref notes for tips & quantity ) .Mix well. Once the water starts boiling, close the lid and keep the flame to medium high .

• Cook for 2 whistles and switch off the flame.** ref Notes .
• Once the pressure releases and gently fluff it up using a fork.
• Serve the delicious methi pulav hot hot with any raita of you choice

Points to note while making Methi Pulao :

• I usually use Sona masoori rice to make Methi pulao instead of Basmati rice as i like methi flavor to be the hero .
• If you are using Sona masoori rice rice , you can use water in the ratio 1 : 2.5 cup ie for 1 cup rice , use 2.5 cup water .
• Basmati Rice to water ratio i follow is 1: 1.5 ie for 1 cup rice , use 1.5 cup water .
• If you are using basmati rice ,cook for 1 whistle , keep on low flame for abt 3-4 mins. Switch off. For normal rice , cook for 2 whistles on medium flame. Note ..Basmati rice will cook quickly.
• Coconut is optional in this recipe. If you want you can add else omit. Adding coconut makes more tasty
• Instead of green peas you can also add corn /  hyacinth beans / mixed veggies like carrot ,beans etc.
• If you want you can add soaked soya chunks ( nuggets ) too. Add it along with methi leaves and peas anf saute for few mins.
• Instead of methi leaves you can add dil leaves / palak also.
• For additional flavor if you want you can add a tsp of garam masala / biriyani masala powder just before adding water.

METHI PULAO

Smitha Kalluraya

Methi Pulao – Menthe soppina Pulao – Methi Rice is a simple easy super easy flavorful onepot rice that you can make for you r lunch box / get together partys / quick fix meal

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine south indian

Servings 4 serving

Ingredients

 

• 2 cup Sona masoori rice / Basmati Rice , – ** ref Notes
• 1 cup Methi / fenugreek leaves, tightly packed
• 1/4 cup Green peas, fresh or frozen
• 2 medium size Onion, sliced long
• 1 medium size Tomato, chopped
• 4 cups Water, – ** Ref Notes
• Salt to taste

To temper

• 2-3 tbsp Oil
• 1 tbsp Ghee
• 1 Bay leaf / Tej patta
• 2 cardamom/ elaichi
• 1 piece Cinnamon/ dalchini
• 4 – 5 Cloves/ Lavang
• 1 Star Anise
• 1 tsp Cumin Seeds/ Jeera
• 1/2 tsp Fennel seeds /Saunf

To Grind

• 1/2 Cup Coconut
• fistful Coriander leaves
• 1 inch Ginger
• 5-6 flakes Garlic
• 4-5 nos Green Chilli , based on your preference

Instructions

 

• Remove hard stems of methi leaves. Use only leaves and tender stems.Wash the methi leaves and  chop them coarsely.
• Wash and soak rice in water for 20 mins. Drain water completely.
• To a mixer blender ,add Coconut ,coriander leaves , green chilli ,ginger and garlic . Add little water and grind to a paste .
• In a pressure cooker heat oil + ghee together. Once its hot, add bay leaf , whole spices , jeera, saunf ,bay leaf ,star anise, cloves, cinnamon and cardamom . Let they splutter .
• Add sliced Onion . Saute 2-3 mins . Let they turn translucent.
• Next add chopped tomatoes , ground masala and salt to taste . Fry 2-3 mins .
• Next add methi and green peas . Saute for 1-2 mins.
• Add soaked drained rice and hot water ( ref notes for tips & quantity ) .Mix well. Once the water starts boiling, close the lid and keep the flame to medium high .
• Cook for 2 whistles and switch off the flame.** ref Notes .
• Once the pressure releases and gently fluff it up using a fork.
• Serve the delicious methi pulav hot hot with any raita of you choice.

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