Methi Rice is a delightful Indian rice dish that transforms simple ingredients into something special. The bitter-sweet methi leaves mix beautifully with aromatic spices and fluffy rice to create a dish that’s both comforting and flavorful. I love making this recipe on busy weekdays because it’s quick, easy, and fills my kitchen with wonderful aromas.
About the Recipe
This recipe takes basic pantry ingredients and turns them into something extraordinary. The combination of fresh methi leaves, warming spices, and tender rice creates a balanced meal that’s perfect for lunch or dinner. It’s an excellent way to include healthy greens in your diet while enjoying a tasty, filling dish
Cooking Tips
– Wash methi leaves thoroughly to remove any dirt
– Don’t skip the tempering with mustard seeds
– Let the rice rest for 5 minutes after cooking
– Adjust water quantity based on your rice type
– Don’t overcook the methi leaves to preserve nutrients
Methi Rice Fenugreek Rice
Serving and Storing Suggestions
Serves 4-6 people. Preparation time: 40 minutes total. Serve hot with raita or plain yogurt. Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water.
Similar Recipes
- Spinach Rice
- Tomato Rice
- Lemon Rice
- Cumin Rice
Nutrient Benefits
Methi leaves are rich in iron, fiber, and vitamins A and C. They help regulate blood sugar and boost digestion. The combination of rice and spices makes this a balanced meal with protein, carbohydrates, and essential nutrients.
Methi Rice (Fenugreek Rice)
Ingredients
- 2 bunches Methi Leaves (Fenugreek Leaves - washed, chopped)
- 1 1/2 to 2 cups Rice
- 3 to 4 Tomatoes (chopped)
- 3 Onions (chopped)
- 3 tsp Ginger Garlic Paste
- 4 to 5 Green Chillies slit
- 1/4 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1/4 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- Mustard Seeds (little)
- Curry Leaves (few)
- Coriander Leaves (handful, chopped)
- Oil as required
- Ghee as require
- Salt as per taste
Instructions
- Heat little ghee and oil in a pressure pan over medium flame.
- Fry the mustard seeds for 20 seconds.
- Add the onions and tomatoes.
- Saute for 2 to 3 minutes.
- Add ginger garlic paste, green chillies and stir well.
- Add curry leaves, chopped methi leaves and stir.
- Add turmeric powder, coriander powder, garam masala powder, red chilli powder, cumin powder and salt.
- Stir well and pour 2 cups of water.
- Simmer for 30 seconds and add the rice.
- Cover with a lid and cook on low flame for 2 whistles or until the rice is cooked.
- Remove the lid and garnish with coriander leaves.
- Serve hot.
- Frequently Asked Quest
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Frequently Asked Questions
Can I use dried fenugreek leaves instead of fresh ones?
Yes, use 2-3 tablespoons of dried fenugreek leaves (kasuri methi). Soak them in warm water for 10 minutes before using. The taste will be slightly different but still delicious.
Is this recipe very bitter because of the methi leaves?
No, cooking methi with rice and spices balances its natural bitterness. The final dish has a pleasant, mild bitter note that adds depth to the flavor.
Can I make this recipe in a regular pot instead of a pressure cooker?
Yes, cook it in a pot with a tight-fitting lid. You’ll need to increase the cooking time to about 20-25 minutes or until the rice is fully cooked.
