🌿 Methi Pulao Recipe | Fenugreek Veggie Rice

“✨ A wholesome rice dish combining the earthy flavor of fenugreek leaves with colorful veggies and a unique bread topping for added crunch! ✨”

Methi Pulao is a hearty and flavorful rice dish made with **fresh methi leaves , mixed vegetables , aromatic spices , and toasted bread cubes **.
Unlike regular pulao, this recipe balances the slight bitterness of fenugreek with the sweetness of vegetables and the fragrance of basmati rice. The toasted bread pieces absorb the flavors of the rice, giving a delightful bite in every spoonful. Perfect for lunch, dinner, or even lunchbox meals, this dish is tasty, filling, and nourishing.

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🛒 Ingredients

For the Pulao

• Basmati rice – 1 cup (soaked 30 min)
• Fresh Methi leaves – 1 bunch
• Onion – 2 (sliced)
• Tomato – 1 (chopped)
• Carrot – 1 cup (chopped)
• Beans – 1 cup (chopped)
• Potato – 1 cup (chopped)
• Frozen green peas – 1 cup
• Ginger garlic paste – 1 tsp
• Green chili – 1–2
• Salt – as needed
• Oil – 2 tbsp
• Ghee – 2 tbsp

Whole Spices

• Bay leaf – 1
• Cloves – 2
• Cinnamon stick – 1 inch

Spice Powders

• Turmeric powder – 1 tsp
• Coriander powder – 1 tsp
• Red chili powder – 1 tsp
• Garam masala – 1 tsp
• Hing – a pinch

For the Bread Topping

• Bread slices – 2–3 (toasted & shallow fried in ghee)

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👩‍🍳 Instructions

1. ** Prep Methi**

   • Pluck methi leaves, sprinkle salt, soak in water for 5 mins, then wash well.

2. ** Soak Rice**

   • Wash basmati rice and soak for 30 minutes.

3. ** Prepare the Masala Base**

   • Heat oil + ghee in a kadai.
   • Add bay leaf, cloves, cinnamon, and green chili. Saute for a minute.
   • Add sliced onion and saute until translucent.
   • Add ginger-garlic paste and cook until raw smell disappears.
   • Add methi leaves, saute until they shrink and soften.

4. ** Add Vegetables & Spices**

   • Add tomatoes, carrots, beans, potato, and peas.
   • Mix in turmeric, coriander powder, red chili powder, garam masala, hing, and salt.
   • Cook on medium flame for 5 minutes.

5. ** Cook the Pulao**

   • Transfer mixture to rice cooker (or pressure cooker).
   • Add drained rice + 1.5 cups water.
   • Adjust salt. Cook until rice is fluffy.

6. ** Prepare Bread Topping**

   • Toast bread slices in a toaster, cut into cubes.
   • Shallow fry in 2 tsp ghee on low flame until golden crisp.

7. ** Final Mix**

   • Once rice is cooked, gently mix in bread cubes.
   • Cover and rest for 10–15 minutes for flavors to blend.

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🌟 Tips

• ✅ Soaking methi in salted water reduces bitterness.
• ✅ Toasted bread cubes add crunch without deep frying.
• ✅ Always check salt before cooking rice (water should taste slightly salty).

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🍽️ Serving Suggestions

• Best served with boondi/onion raita , papad.
• A great option for **lunchbox meals ** as it stays flavorful for hours.

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💪 Nutritional Benefits

** Fenugreek leaves**

• Packed with iron, fiber, and antioxidants — supports digestion and blood sugar balance.

** Vegetables**

• Provide vitamins, minerals, and dietary fiber for complete nourishment.

** Basmati rice**

• Light, aromatic, and provides sustained energy.

** Bread cubes**

• Add crunch and satiety with minimal oil when toasted.

👉 Methi Pulao is a wholesome, nutritious, and flavorful one-pot meal that blends health with taste in every bite.

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🎥 Video Tutorial