Methi Pulao

Methi Pulao by Kamla Thadani


1. Rice – 2 cups
2. Ghee – 4 Tablespoons
3. Garlic – 8 flakes, chopped
4. Methi Leaves – 1 bunch, cleaned and chopped
5. Coriander Powder – 1 Teaspoon
6. Turmeric Powder – 1/2 Teaspoon
7. Onion – 1, medium, chopped
8. Tomato – 1 chopped
9. Cumin Seeds – 1 Teaspoon
10. Salt and Chili Powder – to taste


Heat half the ghee in a pan. Add the garlic. When it becomes translucent add the onions, tomatoes, methi and all the spice powders. Cook till the mixture is dry. Add rice and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer till rice is tender. Before serving, fry the cumin seeds in the remaining ghee and pour over.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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