Instant Pot Methi Pulao

If you are like me, you cannot have enough methi! This one-pot vegetarian pulao is made with fresh methi (fenugreek leaves), basmati rice and whole spices. I make it during winter season for quick weeknight dinners and tasty lunchoxes. Easy to make, gluten free and vegan!

I make methi pulao using instant pot, however you can use pressure cooker or cook on stove top, I am including the instructions for all the methods.

Winter time brings with itself a variety of seasonal vegetables, and one such delight is methi or fenugreek leaves.

With its distinctive bitter taste, methi is used in a ton of ways in in Indian cuisine, particularly during the winter months. Its unique and pleasent bitter sweet flavor is enjoyable in recipes such aloo methi sabji, methi chicken, methi malai matar, methi dal and flatbreads like instant naan and aloo methi paratha.

Methi pulao is also sometimes referred to as methi rice. In this recipe of methi pulao, the fresh leaves add a unique flavor and aroma. I add a few vegetables like potatoes and green peas to make the pulao more hearty and wholesome. Paired with boondi raita and papaddams, it makes for a simple yet satisfying meal.

In terms of flavors, I want to keep the bold flavor or methi prominent so I do not add powdered spices, just a few whole spices. In my other pulao recipes such as mushroom pulao or soya pulao, I add a little garam masala or kitchen king masala at the end to bump the flavor, but with methi, you don't need to.

If you do not want to use methi, use spinach leaves or kale leaves instead.

Ingredients

• Basmati Rice - I like using extra long grain basmati rice. You could use other varieties of basmati rice, adjust the water quantity as needed.
• Methi - I use fresh methi that I purchase at indian grocery stores. Frozen methi will work fine too as long as you keep the same weight as mentioned in the recipe card.
• Whole Spices- Cumin seeds, whole dried chillies, bay leaf, green cardamom & cloves. Use a small amount of spices since we want them to contribute to aroma of pulao but dont want to over shadow the taste of methi.
• Other Vegetables (Optional)- I use green peas and potatoes.
• Mustard Oil - I cook the pulao in mustard oil becasue I feel that taste of methi is enhanced. Use avocado oil or any oil you use for cooking in your home.
• Other ingredients - Salt, garlic, onions.

Reducing Bitterness of Methi

Fortunately, I have never come across bitter methi here in United states. However, I use to often hear from my grandmother and mother about bitter methi and I have a few tips to share with you.

1. One of the ways to reduce bitterness is to massage the fresh methi leaves with little salt and leave aside for a 2-3 hours. Salt will help release the juice of methi and the bitterness is reduced. Wash the methi very well before using.
2. Sometimes blanching or cooking the methi on low heat also brings down its bitterness so you could try that.

Instructions

1. Wash rice 3-4 times under running water or until the water runs clear. Add washed rice to a bowl. Add excess water and soak the rice for 30 minutes.
2. If you are using fresh methi, clean and pick the leaves and discard the stems.

3. Wash the leaves under running water and make sure they are dirt free. Place washed methi on a colander and let excess water drain.
4. Chop the methi leaves and slice the onions. Keep ready. Frozen methi usually comes in chopped blocks, you can use as it is.
5. Press saute on instant pot and set timer to 15 minutes. Or place a pressure cooker on the medium flame stove.
6. Add mustard oil and let warm up. Add the whole spices and fry on low heat for 5-7 seconds taking care not to burn them.
7. Introduce the sliced onions next. Fry until golden brown. Takes about 5-6 minutes.

8. Then add the chopped garlic and potatoes. Fry the potatoes for 1 minute with the onions.
9. Then, add chopped methi and green peas. Sprinkle some salt. If you like a kick, you can add a few chopped green chillies right now.
10. Fry everything for a minute, the methi leaves will wilt slightly. Cancel the saute mode.
11. Add the soaked and drained basmati rice. Add fresh water, give everything a stir and taste the salt. The water should be slightly salty right now. It will make sure that your rice will be seasoned well.
12. Press pressure cook and set timer to 4 minutes. Pressure cook on high for 4 minutes and then let pressure release naturally for 8 minutes. Then manually release the pressure. For pressure cooker, cook for 2 whistles on medium heat.
13. Open the instant pot lid and carefully fluff the methi pulao from one side. The potatoes are going to be hot and soft right now, be gentle in fluffing.

14. Serve methi with boondi raita, garlic achar and sliced onions. Enjoy!

Methi Pulao on Stove Top

Use a heavy bottom, wide cooking pot for cooking the methi pulao.For cooking on stove top, add water in 1:2 ratio, meaning for 1 cup rice, add 2 cups water.

Once you have added water and its time to cook the rice, stir well and bring the mixture to a boil.Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer until the rice is cooked and the water is absorbed. Switch off the stove.

Let it sit covered for a few more minutes. Then, fluff the rice gently with a fork to separate the grains.

Recipe Tips

• Use long grain basmati rice for a fluffy pulao.
• If you dont get fresh methi or dont want to use it, use frozen methi available in most indian grocery stores.
• Please use the water quantity I have mentioned as a guide. Always check behind your rice package and use the water quantity metioned there. Different varities of rice and different brands need different water quantity.
• Dont cut the potatoes too small else they will disintegrate while pressure cooking.
• Soft pulao- If you and your family likes soft pulao, you could increase the water quantity while cooking.
• Avoid fluffing the pulao right away. The rice grains will break.
• Lastly, dont skimp on oil. Else pulao will tatse like steamed rice.