Fenugreek Leaves Pulav | Instant Pot Methi Pulav
A flavorful pulav or pulao recipe with fresh fenugreek leaves made in Instant Pot.
Servings: 4
Calories: 276kcal
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
Calories: 276kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 793mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 7.8mg | Calcium: 266mg | Iron: 2.1mg