Methi Rice Recipe Swasthi S Recipes

Methi Rice

Methi leaves known as fenugreek leaves are fragrant & slightly bitter tasting leafy greens, often used in Indian cooking to make lentil dishes, curries, parathas, snacks and even rice dishes. I love the convenience of making one pot dishes where all the ingredients are almost dumped and cooked to a pilaf/ pulao. But a lot of times I also precook the rice and add it to stir fried veggies and make various kinds of fried rice. This methi rice (originally as published in 2015), is not a one pot dish but instead made with precooked rice. However I have been making this lately in the pressure cooker for which I have included the instructions in the recipe card below. So you can make this in 2 ways. Use the precooked rice or make one pot dish. The earlier method to make is similar to the fried rice but is made with Indian ingredients using spices and herbs that are staples in the Indian kitchens. This Methi rice is made often at home for the kids’ school box. You don’t need to chop any onions etc so it is a fairly quick recipe. I also have a one pot Methi pulao here. To quicken the process, you may pluck and clean the methi leaves the previous night and refrigerate. Prepare the tempering while the rice is cooking. In the past, I would soak the rice the previous night and switch on the electric rice cooker with a timer set for the next morning. The rice would be done by the time I am ready to make this methi rice. This way it is so convenient. However you need to use only aged basmati rice or aged non-sticky short rice for that overnight soak method. To make this methi rice, we prefer some green peas as they impart a mild sweet flavor. You may leave them out or substitute with some cashews. More Methi recipes here, Methi dalSweet Methi chutneyMethi ParathaAloo methi parathaAloo & methi sabzi

How to Make Methi Rice (Stepwise photos)

Preparation

You need 1 cup uncooked aged basmati rice or 3 cups cooked and cooled rice. Here is a quick way to cook rice. Add 1 cup rice to a slightly large pot and rinse well thrice. Pour 2 cups water. Bring it to a rolling boil and turn down the heat. Cover and cook on a low heat until the rice is fully cooked. Most of the water is absorbed. Cover and let the rice rest for 10 mins. Fluff up with a fork.

Make Methi Rice

Pour 1 tablespoon oil to a hot pan. Add half teaspoon jeera, 1 to 2 chopped garlic cloves, 2 green cardamoms and slit green chili. If making for lunch box, use oil. Using ghee for lunch box sometimes make the rice hard.
When the garlic is slightly fried, add 1¼ cup chopped methi leaves and ½ cup green peas.
I forgot to add green chili at step 1 so used now. If making for kids, deseed and use. Saute on a medium flame until the leaves wilt completely. This takes approximately 3 to 4 minutes. I prefer not to over fry, so they retain the flavors and nutrients. However if you have digestion problems, fry them a little longer.
Add 1 pinch of turmeric and ¼ to ½ teaspoon garam masala. Stir and switch off.
Transfer 3 cups cooked and cooled rice. Rice should be grainy, perfectly cooked and not mushy. Sprinkle salt. If your rice is still hot, then add and set aside to cool. Do not mix hot rice as it turns mushy. Mix it when the rice cools down a bit.
Taste test and add more salt if you need. I prefer to sprinkle little lemon juice. Serve methi rice with salad or curd. Related Recipes