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.

methi rice bath served in a plate garnished with mint leaves with side of raita — Methi Rice Bath

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 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, 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

Methi Pulao Ingredients

Rice: I used medium-grain white sona masoori rice to make this pulao. You may also use basmati rice, and adjust the water as needed.
Methi Leaves (Fenugreek Leaves): I have used a fresh bunch of methi leaves.
Veggies: Onion, tomato, and green peas.
Oil: You can use any cooking oil. For best results, use homemade ghee.
Spices: I have used turmeric, cumin seeds, bay leaf, cinnamon stick, cloves, cardamom, and garam masala in this recipe. If you don't have whole spices, add extra garam masala powder.
Grinding Ingredients: Used freshly grated coconut, ginger, garlic, green chilies, mint, coriander leaves, onion, fennel seeds (saunf), and water.

How to Make Methi Pulao (Menthya Bhath)

Take all ingredients for "for grinding":

3 tablespoons grated coconut (fresh/frozen)
1-inch ginger
3 garlic cloves
4 green chilies
2 tablespoons coriander leaves
2 tablespoons mint/pudina leaves
2 tablespoon onion (optional)
½ teaspoon saunf (fennel seeds), optional

Make a smooth paste in a blender using ¼ cup water.

add the ingredients for blending and make a smooth paste for methi rice bath

Press Saute on Instant Pot. Add 2 tablespoons oil, and once it's hot, add whole spices like 1 bay leaf, 1-inch cinnamon, 2 cloves, 2 cardamom, 1 teaspoon cumin seeds, and 1 stalk of curry leaves.

Then add 1 medium thinly sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

Add ½ cup green peas, 2 cups of methi leaves (chopped), and cook for another 2 minutes.

Then add the ground masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring, or else masala paste may get burnt.

adding the prepared coconut paste to methi rice bath

Add 1 medium tomato (finely chopped) and cook till tomatoes turn soft.

Add ¼ teaspoon turmeric powder, 1 teaspoon garam masala powder, 1.5 cups rinsed sona masoori rice, 3 cups water, salt, and give a stir.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.

Once the pot beeps, Let the pressure release naturally for 5 minutes, and then quick release the remaining steam.

Remove the lid away from you, add 1 tablespoon of lime juice and 1 tablespoon of ghee for extra flavor.

adding ghee to the Menthya Bath Karnataka Style

Instant Pot 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.

What to Serve with Methi Rice?

Serve Methi Leaves Rice with raita or yogurt, coconut chutney, lemon pickle, and papad.

Storage Suggestions

Store: The leftover menthya bath will keep 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 stovetop until it warms through.

Expert Tips

Tastes very good if you cook with ghee or butter, but vegans can use any cooking oil.
If you don't have shredded coconut, you can still make this pulao by skipping it or using coconut milk.
Herbs: Adding Mint (pudina) leaves are optional, but they add a great flavor and help to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
Saute methi leaves well so that the bitter taste will be avoided. If you wish to avoid the bitterness of methi leaves completely, then soak them in salt water for 10-15 mins before using them.

Variations

You can replace green peas with avarekalu (hyacinth beans) during the season for Karnataka Style Menthya Bath.
Other Veggies: You can also use other vegetables like carrots, green beans in this methi rice bath recipe.

More Instant Pot Indian Rice Recipes

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Methi Pulao (Menthya Bath Karnataka Style)

Bhavana Patil

Methi Pulao is a healthy, flavorful pulao recipe prepared from fresh methi leaves/fenugreek leaves.

4.85 from 26 votes

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Servings:

Calories : 557

Course: Main Course

Cuisine: Indian, Karnataka, South Indian

Diet: Gluten-Free, Vegan, Vegetarian

Method: Instant Pot/Pressure Cooker, Stovetop

Prep Time : 15

Cook Time : 10

Total Time : 25

Equipment

Ingredients

For Grinding Masala Paste:

3 tablespoons grated coconut (fresh/frozen)
1 inch ginger
3 garlic cloves
4 green chilies
2 tablespoons coriander leaves
2 tablespoons mint/pudina
2 tablespoons onion (optional)
½ teaspoon saunf (fennel seeds) (optional)
¼ cup water for grinding

For Methi Pulao

2 tablespoons oil (or ghee)
1 bay leaf
1 inch cinammon
2 cloves
2 cardamoms
1 teaspoon cumin seeds (jeera)
1 stalk curry leaves optional
1 medium onion thinly sliced
1 big bunch methi (or 2 cups of chopped methi leaves)
½ cup green peas (fresh or frozen)
1 medium tomato finely chopped
¼ teaspoon turmeric
1 teaspoon garam masala
1 ½ cups sona masoori rice
3 cups water
salt to taste
1 tablespoon lime juice
1 tablespoon ghee optional

Instructions

Instant Pot Method:

Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.
Press Saute on Instant Pot. Add oil and once it's hot add spices, cumin, and curry leaves.
Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Add green peas, methi leaves, cook for another 2 minutes.
Then add the masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring else masala paste may get burnt.
Add tomatoes and cook till tomatoes turn soft.
Add turmeric powder, garam masala powder, salt, washed rice, water, and give a stir.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
Once the pot beeps, Let the pressure release naturally for 5 minutes and then quick release the remaining steam.
Remove lid away from you, add lime juice and ghee for extra flavor.
Methi Pulao recipe or methi rice bath is ready. Serve with Raita or plain yogurt.

Stovetop Pressure Cooker Method:

Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.
Heat a pressure cooker with oil on medium flame, Add oil and once it's hot add spices, cumin and curry leaves.
Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Add green peas, methi leaves, cook for another 2 minutes.
Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
Add tomatoes and cook till tomatoes turn soft.
Add turmeric powder, garam masala powder, salt, washed rice, water and give a stir.
Close the lid place a whistle and cook for 2 whistles on medium flame.
After 10 mins fluff up the rice gently.add lime juice and ghee for extra flavor.
Methi Pulao is ready. Serve with raita or plain yogurt.

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations

You can replace peas with avarekalu during the season for Karnataka Style Menthya Bath
Tastes very good if you cook with ghee or butter but vegans can use any cooking oil.
If you don't have shredded coconut, you can still make this pulao by skipping it or use coconut milk.
You can also use other vegetables like carrots, beans in this methi rice bath recipe along with beans.
Mint(pudina) leaves are optional, but they add a great flavor and help to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
Saute Methi leaves well so that sour taste will be avoided. If you wish to completely avoid the bitterness of methi leaves, then soak them in salt water for 10-15 mins before using it.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 557kcalCarbohydrates: 87gProtein: 13gFat: 16gSaturated Fat: 1gSodium: 82mgPotassium: 194mgFiber: 5gSugar: 2gVitamin A: 275IUVitamin C: 17.2mgCalcium: 150mgIron: 3.5mg

Keyword karnataka style, menthe pulao, methi pulao, methi rice

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Comments

4.85 from 26 votes (21 ratings without comment)