Methi Rice

Methi/Fenugreek Rice

Methi/Fenugreek Rice : A simple, easy, delicious, one pot recipe using fresh Fenugreek /Methi leaves and basmati rice . Iron rich methi/Fenugreek leaves has a lot to offer in terms of health benefits.

A quick no fuss recipe is a flavorful lunch box favorite in most Indian homes . It is a great choice for diabetics & people looking to lower their cholesterol levels.

Methi/Fenugreek Rice

What dishes does Methi Pulao/Rice pair well with?

  • Cucumber Mint Raitha
  • Vegetable curries
  • Punjabi curry
  • Dhal tadka
  • Chicken curries

Helpful tips while using Methi/Fenugreek leaves

Methi/Fenugreek Leaves
  • Always pluck the leaves off the stem while using methi/fenugreek leaves for cooking, don’t chop them with the stem, because they will taste bitter.
  • Soaking the methi leaves in salt water for 10-15 minutes before cooking also helps in reducing the bitter taste.
  • Sauteed methi leaves can be used if you are using leftover rice to make Methi Pulao/rice by directly mixing the leaves to the leftover rice.

The Back Story

You know how it is when you walk into the farmer’s market and see all the lovely fresh seasonal produce, your mind is running through recipes, you going to create in your kitchen, right? You load your cart with all the good intention of recipes flying off the stove with you waving the magic wand.

But then you get home with the groceries, unload the groceries, sort them, put the dishes away, do the laundry & then suddenly you wish there was a genie who appeared in front of you with that hot plate of food?

Well, it was one of those days, I was exhausted with the house work yet I was craving something deliciously spicy to eat.What better then a quick, easy and flavorful recipe of Methi Pulao/Rice with a side of cucumber raita? Just a few ingredients and a one pot recipe, this one is subtly spiced and a perfect lunch or dinner option.

The morning calm on the patio

The house was quiet, I stepped out into my patio, with the tray of fenugreek/methi leaves in my hand, sat on my garden bench & plucked the leaves one by one to the tune of my own thoughts.

The peace I felt within , transferred itself to my cooking and Lo ! and behold a delicious bowl of flavored rice was born.

Cooking has always been therapeutic for me, the simple act of touching & feeling the ingredients in my hands, letting my creative juices flow unrestricted, in the preparing a dish, reenergizes and motivates me.

Take a bite, you will know what I am talking about….a relaxed mom is a happy mom !

Methi Pulao/Rice Recipe

Methi/Fenugreek Rice

Methi/Fenugreek Rice

Recipe by Maya Shetty
Course: FOOD, HERBS, METHI/FENUGREEK LEAVES, VEGETARIAN DISHES, VEGETARIAN RICE/PULAO/PILAFCuisine: Indian
0.0 from 0 votes
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

1787

kcal
Total time

20

minutes

Ingredients

  • 1 bunch Methi Leaves

  • 2 cups Basmati Rice

  • 2 tbsp Butter or Ghee

  • 1/2 cup Green Peas optional

  • 1 -2 Cardamon

  • 1 ‘ Cinnamon

  • 2 -3 Cloves

  • 1 Bay leaf

  • 8 -10 Black pepper

  • 1/4 tsp Turmeric powder

  • 1/2 tsp Red Chili powder

  • 1 Onion finely sliced

  • 4 -5 Green chilies

  • 1 tbsp Ginger Garlic paste

  • To taste Salt

  • 4 cups Water

Directions

  • First wash the rice 2-3 times under cold running water. Next soak the basmati rice in lukewarm water for 20-30 minutes, while you prepare the other ingredients.
  • If you haven’t already done it, then gently pluck the methi/fenugreek leaves from the stem.Rinse under cold water & set aside.
  • Now in a warm wok/thick bottomed vessel, add in the ghee.To this add the spices one by one, and saute for a few minutes till the aroma of the spices are released (blooming of spices)
  • Next add the finely sliced onion into the wok & saute till golden brown, along with green chilies followed by the ginger garlic paste.Stir a bit till the raw smell disappears.
  • To this add the methi/ fenugreek leaves along with turmeric powder and stir it , till the leaves start wilting & the moisture in the leaves is lost ( 2-3 minutes)
  • Next add the Kashmiri Red Chili powder & salt to taste.Stir for a few minutes till all the methi/fenugreek leaves are coated with the spice mix.
  • To the above ,add the soaked and drained basmati rice & mix them all together gently without breaking the rice grains, for a minute or two.
  • Transfer all the contents to a pressure cooker, add 4 cups of water, stir rice mix with water & cover with lid & set to boil.Wait for 2 whistles, to switch off flame
  • Wait for it to cool a bit before opening the pressure cooker lid.
  • Serve the methi/fenugreek rice hot with raita or any curry of your choice

Notes

  • Do not chop Methi/fenugreek leaves along with stem, since it will taste bitter.always pluck the leaves off the stem.
  • Soaking the basmati rice for 20 minutes prior makes for a nice & soft fluffy rice.
  • The butter added gives a nice flavor to the rice

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories1787
  • % Daily Value *
  • Total Fat 12g 19%
    • Saturated Fat 5g 25%
  • Cholesterol 10mg 4%
  • Sodium 207mg 9%
  • Potassium 2757mg 79%
  • Total Carbohydrate 544g 182%
    • Dietary Fiber 325g 1300%
    • Sugars 16g
  • Protein 30g 60%

  • Vitamin A 40%
  • Vitamin C 40%
  • Calcium 611%
  • Iron 283%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

List of my recipes using Methi/Fenugreek leaves

The Bottom Line

Do you want to fix a quick meal and yet a deliciously flavorful one at that? Then you must give my MethiPulao /Rice recipe a try. You will be so glad you did , with all the tips and tricks, I have taught you in this post for making a good one.

Would love to hear your feedback on how it turned out for you, in the comments section below.

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