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Methi Rice (Fenugreek Rice)

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Published under: Rice

A healthy, delicious and easy to make dish ideal for school or office lunch, weeknight dinner or for a slow lunch. Best served with raita.
Methi Rice

Methi Leaves (Fenugreek Leaves) – 2 bunches, washed, chopped
Rice – 1 1/2 to 2 cups
Tomatoes – 3 to 4, chopped
Onions – 3, chopped
Ginger Garlic Paste – 3 tsp
Green Chillies – 4 to 5, slit
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 1/4 tsp
Coriander Powder – 2 tsp
Garam Masala Powder – 1/2 tsp
Mustard Seeds – little
Curry Leaves – few
Coriander Leaves – handful, chopped
Oil as required
Ghee as require
Salt as per taste

1. Heat little ghee and oil in a pressure pan over medium flame.
2. Fry the mustard seeds for 20 seconds.
3. Add the onions and tomatoes.
4. Saute for 2 to 3 minutes.
5. Add ginger garlic paste, green chillies and stir well.
6. Add curry leaves, chopped methi leaves and stir.
7. Add turmeric powder, coriander powder, garam masala powder, red chilli powder, cumin powder and salt.
8. Stir well and pour 2 cups of water.
9. Simmer for 30 seconds and add the rice.
10. Cover with a lid and cook on low flame for 2 whistles or until the rice is cooked.
11. Remove the lid and garnish with coriander leaves.
12. Serve hot.

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