Methi Pulao Recipe | Vendaya Keerai Pulao Recipe

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Fenugreek seeds and leaves are strongly aromatic and flavorful. Seeds are bitter in taste but lose their bitterness if roasted slightly. Knowing the medicinal benefits of methi and methi seeds, it is time to include this healthy food in our diet. Most of us are already using methi in our food. There are many delicious dishes that we can make with methi leaves. Methi Pulao is one such dish. It is mild in spices and has a nice flavor of methi leaves incorporated into the pulao. This can be served with Onion Raita or Cucumber Raita.

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Medicinal values of Methi Leaves

Fenugreek leaves are a rich source of vitamin K as well. The herb is also useful for mouth ulcers and boils. Its leaves are also applied directly for relieving sores and boils. Methi leaves are also used for fever. It may also help in removing the bad taste in mouth that people often report after consuming medications or after recovering from fever.

Tips for making Methi Pulao:

Soaking rice for minimum 15 mins helps the rice to cook faster.
Adding turmeric powder to methi leaves helps to keep the leaves green.
We can add coconut milk instead of water for cooking the pulao.
We can add green peas to make this pulao more rich.
Sauting methi leaves brings down the bitterness. We can also add few mint leaves if we like the flavor.

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Recipe Card for Methi Pulao Recipe | Vendaya Keerai Pulao Recipe:

Instructions with Step by step Pictures:

Finely slice the onions and set it aside. Rinse the rice twice and soak the rice in water for 15 minutes.
Heat buttter or oil in a pan. Add cumin seeds and fennel seeds and allow it to crackle. Add thinly sliced onions along with a pinch of salt and saute the onions till they are light brown in color

Wash the methi leaves twice or thrice and then add it to the pan. Saute the methi leaves with a pinch of turmeric powder and salt for 3-4 minutes.

Then, drain the water from the rice and add the rice to the pan. Saute the rice for couple of minutes

Add water to the pan. Add salt to the water and mix well. Bring the water to boil. Allow the methi pulao to cook in high flame till all the water is absorbed.

When the water is fully is absorbed, add pepper powder and give a gentle mix and then keep the flame very low and allow the rice to cook for about 15-20 minutes. Do not mix the rice very frequently while cooking as it may make the rice mushy. When the rice is fully cooked, switch off the flame