Methi Rice Recipe


1 tbsp ghee / clarified butter

17 pieces of paneer / cottage cheese

1 tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp black pepper

1 star anise

1 inch cinnamon stick / dalchini

5 cloves / lavang

1 onion, thinly sliced

1 green chilli, slit

¼ tsp turmeric / haldi

1 tsp ginger - garlic paste

1 cup methi leaves / fenugreek leaves

½ tsp kashmiri red chilli powder / lal mirch powder

1 cup basmati rice, soaked 30 minutes

¼ cup peas / matar, fresh / frozen

2½ cups water

salt to taste


1.Firstly, in a kadai heat ghee and roast paneer pieces.Roast paneer till they turn golden brown. keep aside.Further in the same kadai add in spices and saute till they turn aromatic.Additionally, add in onions and saute well.

2.Now add chilli and ginger - garlic paste. saute well.Furthermore, saute methi leaves till they shrink in size.Now add turmeric and chilli powder. saute for a minute.Add in 1 cup basmati rice, soaked 30 minutes.

3.Saute for a minute without breaking rice grains.Now add peas, water and salt to taste.Stir well and cover and cook till rice gets cooked well completely.

4.Now add roasted paneer and mix gently.Finally, serve methi pulao with lemon and raita of your choice.