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Methi Pulao | Methi Rice | No Onion No Garlic Methi Pulav
Ramya
Quick no fuss Methi Pulao recipe!
5
from 1 vote
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course
Lunch Box, Main Dish
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
For Methi Pulao Spice Mix –
▢
1
tablespoon
Urad Dal
▢
1
tablespoon
Coriander Seeds
▢
4
Dried Red Chillies
▢
2
Cloves
▢
½
teaspoon
Jeera/Cumin Seeds
▢
½
teaspoon
Oil
For Methi Pulao -
▢
1
cup
Methi Leaves
finely chopped
▢
1
cup
Basmati Rice
▢
2
cups
Water
▢
1
tablespoon
Ghee/Oil
▢
½
teaspoon
Mustard Seeds
▢
½
teaspoon
Jeera/Cumin Seeds
▢
1
Dried Red Chilli
▢
¼
teaspoon
Turmeric Powder
▢
Salt as needed
▢
1-2
tablespoon
Lemon Juice
1 Lemon
COOK MODE
Prevent your screen from going dark
Instructions
In a small pan, heat ½ teaspoon of oil and add all ingredients under spice mix.
Fry until golden brown and fragrant. Once cooled down, grind into a smooth powder. Set aside.
In a thick bottomed pan, bring 2 cups of water to boil. Add a few drops of oil and salt as needed for rice. Add a cup of basmati rice.
Keep covered and cook on low flame until the rice is done. Spread the rice in a large plate and let it cool down.
In the same pan, heat a tbsp. of ghee/oil. Add mustard seeds, urad dal and jeera along with torn dried red chilli.
As they splutter, add a cup of finely chopped methi leaves. Fry for 3-4 mins on low flame until the leaves start to wilt.
Add cooled down basmati rice along with salt as needed and mix well.
Finally add the spice powder. Give it a good mix and switch off the heat.
At last squeeze lemon juice, mix well. Serve hot with any side dish.
Keyword
Biryani/Pulao
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