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Methi Pulao

Updated: Jun 10, 2020


  • Methi leaves – ¼ cup

  • Rice – 1 cup

  • Onion – 1 no.

  • Tomato – 1 no.

  • Ginger garlic paste – 1 tsp

  • Bay leaf – 1 no.

  • Turmeric powder – ½ tsp

  • Green chilli – 1 no.

  • Jaggery – 1 tsp

  • Salt – 1 tsp

  • Oil – 1 tbsp

  • Cumin seeds – ½ tsp


  1. Wash methi leaves and chop it fine.

  2. Wash and pressure cook rice for 3 whistles. Allow it to cool and fluff the rice

  3. Meantime, in a kadai, heat oil add cumin seeds, chilli,bay leaf and let it sizzle. Now add onion, turmeric powder, ginger garlic paste, tomato and saute them until raw smell goes away.

  4. Add the chopped methi leaves and saute them until the leaves shrink.

  5. You can add a tsp of jaggery to lessen the bitter taste.

  6. Finally add the fluffed rice and give a gentle stir. Sim it for 2 minutes for it blend well and switch off the stove.

  7. Serve with curd or raita.

Nutrition Highlights: Methi is a perfect fiber source. The spices and condiments help to boost immune system and is a powerful anti-oxidant source.

#Pregnancy recipes #Iron source #Fiber Source #Lunchbox idea

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