Methi Pulao

Rice has come to be my comfort food. When I have to cook for myself, that is. Maggi still wins, but there could be times when it does not fit nicely into my scheme of things. When I crave something that is not everything that Maggi is. Maybe that’s a sign of growing up. Or maybe it is a sign that I’m out of Maggi. I don’t know.

This pulao never fails to impress. Thanks to its wonderful aroma, it is, no doubt, a hit at dinner parties. But I like it more because it is as comforting as it is smashing. Perfect for that simple weekend lunch, with some raita on the side. I made some plain cauliflower stir fry as a side.



1 cup Basmati Rice, washed and drained
1 cup Fenugreek Leaves, chopped
2 Onions, sliced finely
1 tsp Oil
½ tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Chilli Paste
1 tsp Ginger-Garlic Paste
Salt to taste


Heat the oil in a pressure pan. Add the cumin seeds. When they crackle, add the asafoetida and the onions. Fry for a few minutes. Add the chopped fenugreek along with the chilli and ginger-garlic pastes and fry for 2-3 minutes. Add salt and 2 cups of boiling hot water. Pressure cook on a low flame for 1 whistle.

Fluff with a fork when done and serve.