Methi Pulao (Menthya Bath Karnataka Style)
Methi Pulao is a healthy, flavorful pulao recipe prepared from fresh methi leaves/fenugreek leaves.
Servings 4
Calories 557kcal
Ingredients
- 1.5 cups sona masuri rice
- 3 cups water (depends on rice quality & type)
- 1 big bunch methi leaves OR 2 cups of chopped methi/fenugreek leaves
- ½ cup green peas (fresh/frozen)
- 1 medium onion thinly sliced
- 1 medium tomato finely chopped
- 2 tablespoon cooking oil
- 1 bayleaf
- 2 cardamom
- 2 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds(jeera)
- few curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 tablespoon ghee (clarified butter)
- juice of half lime
- salt to taste
For Grinding Masala Paste:
- 3 tablespoon grated coconut (fresh/frozen)
- 1 inch ginger
- 3 garlic cloves
- 4 green chilies
- 2 tablespoon cilantro/coriander leaves
- 2 tablespoon mint/pudina
- 2 tablespoon onion (optional)
- ½ teaspoon saunf (fennel seeds) (optional)
- ¼ cup water for grinding
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.
Nutrition
Calories: 557kcal | Carbohydrates: 87g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 194mg | Fiber: 5g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 17.2mg | Calcium: 150mg | Iron: 3.5mg