Methi Pulao, also known as Menthya Bath in Karnataka, is a healthy and aromatic rice dish made with fresh fenugreek (methi) leaves. It can be prepared in an Instant Pot or on the stovetop, making it a convenient meal for both kids' lunch boxes and adults. This flavorful pulao pairs wonderfully with raita, coconut chutney, or dal.
Today, I'm sharing my Mom's Karnataka-style Methi Pulao, also known as Menthya Bath, which is very similar to my traditional Karnataka-style vegetable pulao. This recipe stands out with its coconut-based freshly ground masala paste, adding a rich and aromatic flavor to the dish. She regularly made it for my school lunch box or dinner. It's a wholesome and flavorful dish, perfect for potlucks or home gatherings.
If you are looking for more Karnataka-style recipes, then do check my easy avrekalu upma, bisi bele bath, curd rice, nargis mandakki, and dry chutney powders.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. Dont have Instant Pot? You can still make this recipe in a regular stovetop Indian pressure cooker. Shared the recipe below.
If you like methi, then check out more Methi Recipes
How to Make Methi Pulao (Menthya Bhath)
Take all ingredients for "for grinding":
- 3 tablespoons grated coconut (fresh/frozen)
- 2 tablespoons onion (optional)
- 3 garlic cloves
- 1-inch ginger
- 3-4 green chilies
- 2 tablespoons mint/pudina leaves
- 2 tablespoons coriander leaves
- spices (2 cloves, ½ inch cinnamon, 2 cardamom)
Make a smooth paste in a blender using ¼ cup water.
Press Sauté on the Instant Pot. Add 1 tablespoon oil and 1 tablespoon homemade ghee. Once hot, add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 2 cloves, 2 cardamoms, ½ teaspoon cumin seeds, ½ teaspoon saunf (optional), and 1 star anise. Sauté for a few seconds until fragrant.
Then add 1 large thinly sliced onion (about 1 cup). Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Next, add 2 cups of chopped methi leaves, and sauté for another 2 minutes.
Add ½ cup of frozen green peas, 1 medium tomato (finely chopped), spices like ¼ teaspoon turmeric powder, salt, and cook till tomatoes turn soft.
Then add the ground masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring, or else the masala paste may get burnt.
Add 1 cup rinsed sona masoori rice, 2 cups water, and give a stir.
Close the Instant Pot with pressure valve set to Sealing. Cook on High Pressure for 5 minutes.
Stovetop Pressure Cooker Method
- Close the lid, place a whistle, and cook for 2 whistles on medium flame.
Once the pot beeps, let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
Remove the lid away from you, add 1 tablespoon of lime juice and 1 tablespoon of ghee (optional) for extra flavor. Garnish with coriander leaves.
Methi Pulao recipe or methi rice bath is ready. Serve with raita or plain yogurt.
What to Serve with Methi Rice?
Serve Methi Leaves Rice with onion tomato raita or yogurt, coconut chutney, lemon pickle, and papad.
Storage Suggestions
- Store: The leftover menthya bhath stays well in the fridge for up to 2 days. Let it cool completely, and then store it in an airtight container.
- Reheat: Sprinkle some water and reheat the methi pulao in the microwave or on the stovetop until it warms through.
Expert Tips
- Sauté the methi leaves well to reduce their natural bitterness. For a milder taste, soak the leaves in salt water for 10-15 minutes, then drain and use.
- If you don't have shredded coconut, you can simply skip it or substitute it with coconut milk.
- Herbs: Adding mint (pudina) leaves is optional, but they add a great flavor and help to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
Variations
- You can replace green peas with avarekalu (hyacinth beans) or edamame during the season for Karnataka Style Menthya Bath.
- Other Veggies: You can also use other vegetables like carrots, green beans, and bell peppers.
More Instant Pot Indian Rice Recipes
Methi Pulao (Menthya Bath Karnataka Style)
Ingredients
For Grinding Masala Paste:
- 3 tablespoons grated coconut (fresh/frozen)
- 2 tablespoons onion (optional)
- 3 garlic cloves
- 1 inch ginger
- 3-4 green chilies
- 2 tablespoons mint/pudina
- 2 tablespoons coriander leaves
- Spices (2 cloves, ½ inch cinnamon, 2 cardamom) (optional)
- ¼ cup water (or more) for grinding
For Methi Pulao
- 2 tablespoons oil (or ghee)
- 1 bay leaf
- 1 inch cinammon
- 2 cloves
- 2 cardamoms
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon saunf optional
- 1 star anise optional
- 1 large onion thinly sliced
- 1 big bunch fresh methi leaves (about 2 cups tightly packed)
- ½ cup green peas (fresh or frozen)
- 1 medium tomato finely chopped
- ¼ teaspoon turmeric
- salt to taste
- 1 cup sona masuri rice
- 2 cups water
- 1 tablespoon lime juice
- 2 tablespoons coriander leaves
Instructions
Instant Pot Method:
- Take all ingredients listed "for grinding" and make a smooth paste in a blender using water.
- Press Sauté on the Instant Pot. Add oil and homemade ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, cardamom, cumin seeds, saunf (optional), and star anise. Sauté for a few seconds until fragrant.
- Then add thinly sliced onion. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
- Next, add chopped methi leaves, and sauté for another 2 minutes.
- Add frozen green peas, tomato (finely chopped), spices like turmeric powder, salt, and cook till tomatoes turn soft.
- Then add the ground masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring, or else the masala paste may get burnt.
- Add rinsed sona masoori rice, water, and give a stir.
- Close the Instant Pot with pressure valve set to Sealing. Cook on High Pressure for 5 minutes.
- Once the pot beeps, let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
- Remove the lid away from you, add lime juice and ghee (optional) for extra flavor. Garnish with coriander leaves.Methi Pulao recipe or methi rice bath is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
- Close the lid, place a whistle, and cook for 2 whistles on medium flame. The remaining steps are the same.
Notes
Tips & Variations
- Sauté the methi leaves well to reduce their natural bitterness. For a milder taste, soak the leaves in salt water for 10-15 minutes, then drain and use.
- If you don't have shredded coconut, you can simply skip it or substitute it with coconut milk.
- Herbs: Adding mint (pudina) leaves is optional, but they add a great flavor and help to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
- You can replace green peas with avarekalu (hyacinth beans) or edamame during the season for Karnataka Style Menthya Bath.
- Other Veggies: You can also use other vegetables like carrots, green beans, and bell peppers.
Nutrition
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justswad
Nice recipe and good presentation...All the very best. thank you.
Anonymous
My Family loved this recipe,thanks
bhavana
You are welcome.
Yash
Keep rocking gal
bhavana
Thanks Yash
Anonymous
Awesome recipe turned out great
bhavana
Thank you!
Ramya
Awesome taste and perfect measurements. Thank you Bhavana for the recipe.
bhavana
Ramya, glad to hear that.
Anonymous
Thank you
bhavana
You are welcome