Methi Pulao

A healthy lunch with fresh methi leaves, fragrant spices and a dousing of paneer, your pulao just got an upgrade. You also save up on utensils by simply using one kadai for the whole recipe. Traditionally, pulaos use Basmati rice. Kolam rice is the perfect substitute for South Indians since it is locally grown.

Servings - 4
Difficulty Level - Easy
Preparation Time - 10 mins
Cook Time - 20 mins


Servings: 4
Amount per serving  
Calories 324
% Daily Value*
Total Fat 6.2g 8%
Saturated Fat 2.9g 15%
Cholesterol 11mg 4%
Sodium 1143mg 50%
Total Carbohydrate 56.6g 21%
Dietary Fiber 6.6g 24%
Total Sugars 2.5g  
Protein 12.6g  
Vitamin D 0mcg 0%
Calcium 115mg 9%
Iron 8mg 44%
Potassium 418mg 9%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.


  • Heat ghee in a kadai and roast the paneer until golden brown. Set aside.
  • Using more ghee if necessary, cook the spices until fragrant.
  • Add onions and saute until golden.
  • Add chilli and ginger garlic paste. Saute until the raw smell disappears.
  • Add the methi leaves to this. It’ll shrivel when cooked.
  • Add turmeric and chilli powder and mix to combine.
  • Drain the rice and add to the kadai with the peas.
  • Pour water and season with salt.
  • Mix to combine and cook completely.DO NOT STIR. It’ll break the rice.
  • When ready, garnish with the paneer cubes.
  • Serve with lemon slices and raita.
  • Note: Chopping methi makes it bitter. Always use whole leaves. Also, soaking them in salt water for 15 minutes will remove the bitterness completely.

Related Recipes

Ragi neer dosa

Rate our recipe

Average rating 5 / 5. Vote count: 18

No votes so far! Be the first to rate this post.

    Write a comment