Menthya Pulao


Preparation time: 15 Minutes | Cook time: 25 Minutes


Menthya soppu (Fenugreek leaves) – 1 cup

Onion – 1

Tomato – 1

Potato – 1

Bay leaf – 1

Star anise – 1

Basmati rice – 1 glass

Water – 1 and 1/2 glass

Oil – 5 tbsp

Ghee – 1 tbsp

Mustard seeds – ½ tbsp

Jeera – ¼ tbsp

Salt to taste

For Masala

Onion – 1

Tomato – 1

Green chilli – 4

Garlic – 5

Ginger – ½ inch

Turmeric – Pinch

Coriander leaves – ½ cup

Cinnamon powder – Pinch

Clove powder – Pinch

Fennel seeds – ¼ tbsp

Grated fresh coconut – ½ cup


  • Masala: Add onion, tomato, green chilli, garlic, ginger, turmeric powder, coriander leaves, cinnamon powder, clove powder, fennel seeds and grated fresh coconut to a blender. By adding enough water blend it to a nice paste. Keep it aside.
  • Heat oil and ghee together in a pressure cooker. Add mustard seeds, Jeera and wait until it crackle.
  • Add bay leaf, star anise. Saute for about 2 seconds.
  • Add chopped menthya soppu. Fry about 1 minute.
  • Add chopped onion fry until it turns light brown then add potato and cook for about 1 minute.
  • Add chopped tomatoes and cook about 1 minute.
  • Add blended masala. Mix well. Cook about 3 minutes.
  • Add water, salt and mix well. Wait until water starts boiling. Add rice and mix well. Pressure cook for about 2 whistles. Once it is cooked takeout on to a serving plate.

Hot Menthya Pulao is ready to serve with Coconut chutney.

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