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Methi Pulao Recipe | Vendaya Keerai Pulao Recipe
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5 from 1 vote

Methi Pulao Recipe | Vendaya Keerai Pulao Recipe

Methi Pulao, an aromatic Pulao with a richness of Methi (Fenugreek Leaves / Vendaya Keerai) along with mild spices. The mild bitterness of this greens make this pulao so unique and flavorful. Relish Methi Pulao with any raita of your choice and enjoy this delicious meal!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Rice Varieties
Cuisine: Indian Recipes, North Indian
Servings: 4 people
Calories: 127kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 1 Cup Basmati Rice 1 Cup - 250ml
  • 1 Cup Methi Leaves
  • 2 Green Chili
  • 1 tsp Salt Adjust as needed
  • Cup Water
  • 1 Onion Sliced
  • ¼ tsp Pepper Powder

For Tempering

  • 2 tbsp Butter
  • 1 tsp Cumin Seeds
  • ½ tsp Fennel Seeds


Soaking Rice

  • 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.

Cooking Pulao

  • 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
  • Serve the delicious Methi Pulao with your favourite raitha or dal and enjoy the dish!!!



  • 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.


Serving: 1Cup | Calories: 127kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g