Methi Pulao | Pressure Cooker Methi Rice
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Dassana's Veg Recipes · by Dassana Amit★ 4.6 (19)

Methi Pulao | Pressure Cooker Methi Rice

NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 21%
CARBS 63G69% OF CAL
8G FIBER0G ADDED5G INTRINSIC50G OTHER5G TOTAL SUGAR
FAT 10G26% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot basmati rice dish fragrant with warm spices, mixed vegetables, and fenugreek leaves made in a pressure cooker. Aromatic and comforting, this makes a satisfying vegetarian dinner.

mainindiangrain bowldairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup basmati rice (or 200 grams basmati rice)
  • 2 cups methi leaves ((fenugreek leaves) or 80 grams methi leaves, finely chopped)
  • 1 cup chopped mix vegetables (- I added ½ cup chopped carrots and ½ cup green peas)
  • 1 medium to large onion, (sliced or ½ cup thinly sliced onions)
  • 1 inch ginger (+ 3 to 4 garlic + 2 to 3 green chilies - crushed to a paste in mortar-pestle)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chili powder ((cayenne pepper or paprika))
  • ½ teaspoon coriander powder ((ground coriander))
  • 2 cups water
  • 2 to 3 tablespoon oil
  • salt (as required)
  • ½ teaspoon cumin seeds
  • 1 black cardamom
  • 2 green cardamoms
  • 1 inch cinnamon
  • 3 to 4 cloves
  • 1 or 2 single strand of mace (- optional)
PREP
30M
SODIUM
335MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.