Methi-Carrot Pualo

Pulao are our saviours – especially when we have had a long day and want to fix a quick dinner. Vegetarian pulao is one of the healthiest and simplest rice recipes for a one-dish meal. Here is a delectable vegetarian pulao recipe that includes carrots and fenugreek (methi). You can easily moderate this veg pulao recipe, infusing it with vegetables like corn or potatoes.

Methi and Carrot Pulao
Methi and Carrot Pulao



Ghee (clarified butter), 1 tsp

Cumin seeds, 1/2 tsp

Cloves, 2-3

Onion, one medium-sized, chopped

Ginger garlic paste, 1 tsp

Tomato, one medium-sized, chopped

Carrot, one, chopped

Garam masala, 1 tsp

Fresh methi leaves (fenugreek), 1/2 cup

Fresh mint leaves, 1/4 cup

Fresh coriander leaves, 1/4 cup

Pinch of turmeric powder

Chilli powder, as per taste

Basmati rice, 1 cup, soaked for 30 minutes

2 cups water



1. Heat ghee in pressure cooker. Add cumin seeds and cloves.

2. When the cumin seeds splutter, add onion, ginger garlic paste, tomato and carrot. Saute for ten minutes.

3. Add garam masala, turmeric powder and chilli powder.

4. Add all the fenugreek, mint, and coriander. Make sure you have washed them properly. Saute for ten minutes.

5. Wash the rice, drain excess water, and add the rice to this mixture.

6. Stir well and add salt.

7. Pressure cook the rice mixture until done.

Your methi and carrot pulao is now ready to serve.