HomeRiceBiryani / pulaoMethi kadhi recipe | jeera rice in pressure cooker | kadhi-chawal recipe

Methi kadhi recipe | jeera rice in pressure cooker | kadhi-chawal recipe

Methi kadhi is a popular variation of kadhi made with fresh fenugreek leaves, a mixture of yogurt and gram flour, tempered with spices. I also share a quick pressure cooker jeera rice to serve with the kadhi. It is an easy and comforting meal, and the best part of the recipe is that it’s a no-fuss dish made with ingredients that you’re sure to have at home! Serve it along with a salad and papad for a weekday lunch or dinner. Do give this a try!

The key to making tasty methi kadhi and jeera rice at home are

For methi Kadhi:

  1. Firstly, the choice of curd is critical for this recipe; it has to be sour. Alternatively, you can use sour buttermilk for this recipe.
  2. Secondly, I flavored the kadhi with fresh methi leaves. You can substitute fresh palak leaves or other vegetables instead.
  3. Lastly, cook the kadhi on medium-low flame, and do not compromise on the cooking time. Otherwise, it might taste raw and won’t have a good aroma.

For Jeera Rice:

  1. Firstly, use long-grain rice for a richer flavor in the pulao. However, you can prepare it with basmati, sona masuri rice, or any long-grain rice.
  2. Sauté jeera and dry spices in ghee to infuse their flavors into the pulao.
  3. Lastly, for pressure-cooking jeera rice, use a rice and water ratio of 1:1.5. For cooking in a kadai, use a rice and water ratio of 1:2. Also, cook the rice on medium-high flame and avoid cooking it on low flame.
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Recipe video 

Methi kadhi recipe | jeera rice in pressure cooker | kadhi-chawal recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curry - rice
Cuisine Indian
Servings 4 servings


For kadhi masala

  • 2-3 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves
  • 7-8 curry leaves
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • Pinch of salt

For methi kadhi

  • 2 cups chopped methi leaves
  • 1 cup sour curd
  • ¼ cup gram flour - besan
  • 3 cup + ½ cup water or as required
  • 2 tbsp + 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Some methi dana
  • 1 inch cinnamon
  • 4- cloves
  • 4-5 curry leaves
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Prepared masala
  • 1.5 tbsp jaggery
  • Salt to taste

For tadka

  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • 2 dry red chilli
  • ½ tsp Kashmiri red chilli powder

For jeera rice

  • 1 cup long grain rice
  • 2 tbsp ghee
  • 1 bay leaf
  • 2 dry red chilies
  • 1 inch cinnamon piece
  • 2 cardamoms
  • 1 tbsp cumin seeds
  • 1.5 cup water
  • Some coriander leaves


Making methi kadhi

  • In a mixing bowl, add 1 cup sour curd and ¼ cup besan. Mix well and no lumps into mixture. Then add 3 cup water and mix well. Kadhi mixture is ready, keep it aside.
  • Now in a mortal-pestal, add 2-3 green chilli, 1 inch ginger, 4-5 garlic cloves, 7-8 curry leaves, ½ tsp cumin seeds, ½ tsp coriander seeds, ½ tsp fennel seeds and pinch of salt. crush it coarsely. Keep it aside.
  • Then wash and cut 2 cup methi leaves finely.
  • Now in a pan, add 1 tbsp ghee and chopped methi leaves. Saute it for 2-3 minutes and keep it aside.
  • Then in a pan, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, some methi dana, 1 inch cinnamon, 4 cloves, 4-5 curry leaves and pinch of hing. Saute it.
  • Now in ½ cup water, add ¼ tsp turmeric powder. Mix well and add water into tempering. Bring it to boil for 2 minutes.
  • Then add kadhi mixture into the pan. Mix well and stir mixture till it starts to boil.
  • Now add coarsely crushed masala and mix well.
  • Keep flame on medium-low and cook mixture about 10-12 minutes.
  • Then add methi leaves, 1.5 tbsp jaggery and salt to taste. Cook mixture for 5 minutes.
  • Now in a tadka pan, add 1 tbsp ghee, ½ tsp cumin seeds, 2 dry red chilli, ½ tsp Kashmiri red chilli powder. Saute it.
  • Add tadka into kadhi mixture, without mixing it cover the lid.
  • After 2 minutes, open the lid and mix tadka into kadhi mixture. Garnish with coriander leaves.
  • Serve methi kadhi with jeera rice and papad.

Making pressure cook jeera rice

  • Wash and soak 1 cup rice for 15 minutes.
  • In a pressure cooker, add 2 tbsp ghee, 1 bay leaf, 2 dry red chilli , 1 inch cinnamon stick, 2 cardamoms and 1tbsp jeera. Sauté it.
  • Add soaked rice and saute it.
  • Then add 1.5 cup water and salt. bring it to boil.
  • Cover and pressure cook on medium-high flame for 2 whistles.
  • When pressure cooker releases its pressure, open lid and serve jeera rice with methi kadhi.


For methi kadhi
  • Use sour curd in the kadhi mixture.
  • The proportion of water should be three times the quantity of curd.
  • Coarsely crushed spices enhance the flavor of the kadhi.
  • Sauté fenugreek to reduce its bitterness and retain its green color in the kadhi.
  • Boil the kadhi mixture over a medium-low flame to ensure that the besan is cooked properly.
For jeera rice
  • In a pressure cooker, use 1 glass of rice with 1.5 glasses of water.
  • In a kadai, for 1 glass of rice, take 2 glasses of water.
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