Methi Pulao (Menthya Bath Karnataka Style)

4.85 from 26 votes

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

Course Main Course

Cuisine Indian, Karnataka, South Indian

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

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 315kcal

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.

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

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.

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