Are you ready to tantalize your taste buds with a delightful Indian dish that’s both aromatic and incredibly easy to make? Look no further than the Instant Pot Methi Pulao! This vibrant pulao, bursting with the fresh flavors of methi leaves and spices, can be whipped up in just 25 minutes, making it the perfect weeknight dinner or a show-stopping side dish for your next gathering. Imagine fluffy basmati rice infused with the earthy goodness of fenugreek, all cooked to perfection in your Instant Pot. Ready to impress your family and friends? Let’s dive into this simple yet delicious recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup fresh methi leaves
- 1 onion, sliced
- 2 green chilies, slit
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
- Wash fresh methi leaves carefully, removing any tough stems. Chop the leaves finely and set aside.
- Set the Instant Pot to Sauté mode and heat the oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add sliced onions and green chilies. Sauté until onions turn golden brown and translucent, approximately 3-4 minutes.
- Add chopped methi leaves and sauté for 2 minutes until they start to wilt and release their aroma.
- Add the rinsed rice to the pot and gently mix with the onions, methi, and spices to coat the rice evenly.
- Pour in water and add salt to taste. Stir gently to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 6-7 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then do a quick release.
- Open the lid, fluff the rice with a fork, and let it rest for 2-3 minutes before serving.
- Serve hot with yogurt, raita, or pickle as accompaniment.
Tips
- Rinse the Rice Thoroughly: To achieve fluffy rice, make sure to rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- Adjust the Spice Level: If you prefer a milder dish, you can reduce the number of green chilies or remove the seeds. For a spicier kick, feel free to add an extra chili or two!
- Use Fresh Methi Leaves: Fresh methi leaves provide the best flavor and aroma. If you can’t find fresh ones, you can use dried methi (fenugreek) leaves, but reduce the quantity as they are more concentrated.
- Natural Pressure Release: Allowing the Instant Pot to release pressure naturally for a few minutes helps the flavors meld together and prevents the rice from becoming mushy.
- Serving Suggestions: This Methi Pulao pairs wonderfully with yogurt, raita, or pickles. For a complete meal, consider serving it alongside a protein like grilled chicken or chickpeas.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
