Instant Pot Methi Pulao| Fenugreek Rice in Instant Pot



INGREDIENTS:
    • 2 cup Basmati Rice
    • 1/4 cup water
    • 1 bunch of methi / fenugreek leaves
    • 3 tbsp Ghee/oil
    • 2 cups Chopped Onion
    • 1 tsp Ginger Garlic Paste
    • 1 Cup Chopped Tomato
    • 4 Serrano Pepper/ Green Chilies
    • 1/2 Cup Mint
    • Salt to taste
    • 1/4 cup yogurt
    • Cilantro chopped
    • Powder:
      • 1/2 tsp Turmeric Powder
      • 2 tsp Red Chili Pepper Powder - Adjust to taste
      • 1 tsp Coriander/ Dhaniya Powder
      • 1 tsp Garam Masala Powder
    • Tadka/ Tempering:
      • 1 or 2 Bay Leaves
      • 3 Cloves
      • 2 Cinnamon sticks
      • 1 Cardamom
      • 1 Star Anise
      • 2 tsp Cumin Seeds
      • Dagad phool

STEP BY STEP VIDEO:




INSTRUCTIONS:

    • Rince and Soak the Basmati Rice for 30 minutes.
    • Remove the methi leaves from the stem and clean.
    • Turn On Instant Pot - Saute Mode
    • When pot is hot, add 3 tbsp Ghee/ Clarified Butter/Oil.
    • Add Bay Leaves, Cloves, Cinnamon, Cardamom, Star Anise, dagad phool and Cumin Seeds - wait until it splutters.
    • Add chopped onions, and green chilies - Saute until it turns into light brown.
    • Add ginger garlic paste and chopped tomato - sauté for 2 minutes.
    • Add methi leaves and mint - Saute for a minute
    • Add Salt, Turmeric Powder, Red Chili Pepper Powder, Coriander Powder and Garam Masala Powder. Give it a mix.
    • Add soaked and drained rice and mix them. Add yogurt and water.
    • Close the lid with sealing position, Cancel saute mode, Change to Manual/Pressure 6 minutes High Pressure.
    • After natural pressure release  - open the lid.
    • Garnish with chopped Cilantro and give a Gentle mix.
    • Yummy Methi Pulao is Ready!

NOTE:
    • Here I use 6QT DUO instant pot.
    • It can be served with raita or yogurt.

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