Are you looking for a quick lunch or dinner recipe? Here is a flavorful pulav or pulao with fresh fenugreek leaves made in Instant Pot! Check out the detailed methi pulav recipe with step-wise pictures below.
Initially, I was planning to make some pulav with foxtail millet or farro for the alphabet F., But when I harvested a big bunch of fenugreek leaves from my backyard garden, I dropped the other idea and decided to make this fenugreek leaves pulav aka methi pulav. Prepping ahead always helps. Once you have the fenugreek leaves cleaned and destemmed, you can make this pulav quickly.
I learned this recipe from my mom who learned it from a Tamil TV show. I think it was the “Chef Menurani Chellam’s Arusuvai Neram” show on Jaya TV. As always I adjusted the spices according to our preference, but I used butter for tempering as she suggested.
The butter amount might sound a lot, but believe me, folks, the butter elevates the flavor profile of the methi pulav. Try with and without once like me, and you will see the difference yourself. The butter makes this simple pulav quite rich.
Instant Pot Rice Preset:
The rice cooking time in Instant Pot always depends upon the quality of the rice, rice soaking time, amount of water added, and also your personal preference. You might have noticed that for beets pulav and rajma pulao, I went with different pressure release settings and water quantity.
These days, I use rice preset a lot. When you press the rice option in Instant Pot, it cooks the rice for 12 minutes in Low-Pressure mode. Also, I let the pressure release naturally, and it takes only 6 to 7 minutes for the pressure to come down. You see no supervision or no quick pressure release is required here and I love that during the busy mornings.
If you find the rice preset makes the rice super soft and mushy, then use the manual/pressure cook mode and cook for 3 to 5 minutes and release the pressure quickly.
So now without any further ado, let me share how I made this fenugreek leaves pulao in Instant Pot.
Ingredients:
- 2 tbsp salted butter
- 1 bay leaf
- 3 cardamom
- 2 cloves
- 1-inch cinnamon
- 1 tsp fennel seeds
- 1 medium-sized onion, finely chopped
- 1 tomato, finely chopped
- ½ tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1.25 tsp salt
- 4 mint leaves
- 1 cup fresh fenugreek leaves, cleaned and stems removed
- 1 cup basmati rice, soaked for 15 minutes and drained
- 1.25 cup of water
Steps:
- Set the Instant Pot in saute mode and when the displays show “HOT” add the butter and let it melt.
- Then add the bay leaf, cardamom, cloves, cinnamon, and fennel seeds. Saute for 30 seconds and then add the chopped onion and cook until the onion turns translucent.
- Now add the chopped tomato, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for two to three minutes.
- Then add the mint leaves and fenugreek leaves and cook until the fenugreek leaves wilt. It takes about three to four minutes.
- Next, add the water and rice. Mix gently.
- Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork. Serve hot with raita.
Recipe Notes-
- Adjust the salt and spices according to your preference.
- Mint leaves are optional, but they add subtle flavor and helps to balance the bitterness of the fenugreek leaves.
- You can use unsalted butter or vegan butter or ghee instead of salted butter.
PS: If you try this methi pulav, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel.
📖 Recipe
Fenugreek Leaves Pulav | Instant Pot Methi Pulav
Ingredients
- 2 tbsp butter salted
- 1 bay leaf
- 3 cardamom
- 2 cloves
- 1- inch cinnamon
- 1 tsp fennel seeds
- 1 medium-sized onion finely chopped
- 1 tomato finely chopped
- ½ tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1.25 tsp salt
- 4 mint leaves
- 1 cup fresh fenugreek leaves cleaned and stems removed
- 1 cup basmati rice soaked for 15 minutes and drained
- 1.25 cup water
Instructions
- Set the Instant Pot in saute mode and when the displays show "HOT" add the butter and let it melt.
- Then add the bay leaf, cardamom, cloves, cinnamon, and fennel seeds. Saute for 30 seconds and then add the chopped onion and cook until the onion turns translucent.
- Now add the chopped tomato, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for two to three minutes.
- Then add the mint leaves and fenugreek leaves and cook until the fenugreek leaves wilt. It takes about three to four minutes.
- Next, add the water and rice. Mix gently.
- Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the "Rice" preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork. Serve hot with raita.
Notes
- Adjust the salt and spices according to your preference.
- Mint leaves are optional, but they add subtle flavor and helps to balance the bitterness of the fenugreek leaves.
- You can use unsalted butter or vegan butter or ghee instead of salted butter.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2015 but now updated with Instant Pot version and with new photos.
I love methi pulao. This looks so tempting and yummy! Thank you for sharing
:-) Thanks
I love methi for the flavor it imparts to any dish it is a part of. i was surprised to note the mint as well in the recipe but I guess it adds it’s own flavor to the rice. This delicious and flavor loaded pulao makes a quick one pot meal for any occasion.
I started adding mint so that Raghav won’t complain and then we got used to that flavor. :-)
Addition of methi leaves in a pulao is such a healthy idea. The pulav looks very flavourful and delicious.
Thanks Renu.
My mom watches the same show and keeps pinging me with suggestions for various dishes. Aren’t moms the best? Methi rice is a family favorite and I make it very often. Love your version. It has turned out so tempting
That’s a popular show na… :-) Moms are always the best. Thanks Sowmya.