We all have days where we’re too busy or just don’t feel like cooking. This simple one pot meal is packed with flavor and spices, making it the perfect dish for those types of days. It can be served with raita, yogurt, or enjoyed on it’s own.
Wash and chop methi leaves 
Wash and soak rice in water for at least 30 minutes 
Add spices to hot oil 
Sauté onions and green chilies 
Add ginger garlic paste 
Sauté carrot, corn, and peas 
Add chopped methi leaves 
Add salt and biryani masala powder 
Pour in coconut milk and cook 
Strain water and add rice to the pot 
Add water and cook with the lid on for 3 minutes 
Fluff rice with a fork once done
Methi Pulao
We all have days where we're too busy or just don't feel like cooking. This simple one pot meal is packed with flavor and spices, making it the perfect dish for those types of days. It can be served with raita, yogurt, or enjoyed on it's own.
Servings: 4
Ingredients
- 2 cups methi leaves (chopped)
- 1 cup Basmati rice
- 1 cup onion (thinly sliced)
- ½ cup peas
- ½ cup carrot (cubed)
- ½ cup corn
- 4 green chilies (chopped) (adjust to taste)
- 1 tsp ginger garlic paste
- 2 tsp Biryani masala
- 1 bay leaf
- 4 cloves
- 1 tsp cumin seeds
- 2 inch cinnamon stick
- 4 tbsp oil
- ½ cup coconut milk (make sure the milk is thick)
- 2 cups hot water
- salt to taste
Instructions
- Wash and soak Basmati rice in water for at least 30 minutes.
- Wash methi leaves and chop them. You can use the thin stem and the leaves for this dish.
- Next, add oil to a heavy bottom pan. Once hot, add cumin seeds, bay leaf, cinnamon, and cloves.
- Once the cumin seeds and whole spices are aromatic, add the onions and green chilies. Sauté for 2 minutes.
- Add the ginger garlic paste and sauté until the raw smell fades.
- Then, add the carrots, corn, and peas to the pan. Sauté for 1 minute.
- Add the chopped methi leaves and sauté for 1 minute.
- Now, add the biryani masala powder and salt. Mix well and add coconut milk. Cook for 2 minutes (the liquid should be well absorbed).
- Strain the excess water using a colander and add the soaked rice to the pan. Mix well.
- Boil water in a kettle or separate pan. Once hot, add the water to the pan and mix well. Check for salt and spice and adjust as needed.
- Cover the pan with a lid and cook for 3 minutes on medium flame.
- Then, remove the lid and quickly mix the rice. Cover the pan with the lid again and cook for 2 more minutes.
- Remove the lid and check if the rice is well cooked. If not, sprinkle 1 tbsp of water on the rice and cook for 1-2 more minutes.
- Let the pulao rest with the lid on for 10 minutes.
- After 10 minutes, fluff with a fork. Serve hot with raita, yogurt, or enjoy on it's own.
- See below for additional varieties or sides that go well with this dish.
