Methi-vegetable Pulao
Prep time
Cook time
Total time
A healthy and delicious vegetable pulao recipe
Recipe type: Rice Pulao biryani recipe
Serves: 2
  • Rice 1 cup
  • Fenugreek leaves (a handful if fresh or 2 tsp if dried kasoori methi is used)
  • Ginger garlic paste 2 tsp
  • Onion 1
  • Vegetables like cauliflower, french beans, potato, carrots, peas, paneer (any /all of them)
  • salt
  • Turmeric powder ¼ tsp
  • Green chillies 2-3
  • Tomato( optional) 1
  • Garam masala power ½ tsp
  • Oil 2-3 tsp
  • Butter (optional) ½ tsp
  • Milk(optional) 1 cup
  1. Rinse the rice few times and soak in water for about 15-20 min (you can use basmati or any other variety)
  2. Now you can make this pulao in pressure cooker which makes the whole process very easy,or you can cook it in handi or vessel you normally use to cook rice
  3. If using pressure cooker,saute the chopped vegetables (excluding peas and paneer) in some oil for about 2 minutes
  4. Then take them out and place aside
  5. Now in same pressure cooker (or vessel) add ginger garlic paste (or pounded ginger garlic) and saute it till it changes the colour slightly
  6. Add chopped methi (fenugreek) leaves or kasoori methi and saute it for some more time
  7. Add sliced onion and saute it till translucent (pinkish)
  8. You can add tomato at this stage or you can escape using tomato
  9. Now add rice, vegetables,peas (if using), chopped green chillies, salt, turmeric powder, garam masala powder and mix well
  10. Add water just above the level of rice, if using pressure cooker or else use water double the quantity of rice, if cooking in a vessel
  11. Close the lid of cooker and wait for two whistles (in case of vessel, cook the rice till almost cooked)
  12. Now comes an optional step,you can completely escape it if you don't want to add calories in this recipe
  13. Take some butter in small frying pan (or in the vessel you normally use for tadka), let it melt, then add about a cup of milk and wait till it boils
  14. Add this mixture to the almost cooked pulao and if using paneer, add fried paneer cubes now, mix carefully and cook the pulao on DUM..i.e keep a griddle on stove top, lower the flame to the minimum and keep the vessel/cooker containing pulao on top of that griddle and let it absorb the flavor of milk and butter ...say for about 6-8 minutes
  15. Garnish it with coriander leaves and serve piping hot with papad or achar (pickle)/curd /dal/vegetable
Recipe by Sindhi Rasoi |Sindhi Recipes at