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Methi Rice

Also called fenugreek leaves, Methi rice is a harmonious and comforting combination of flavourful ingredients with multiple health benefits. Fresh fenugreek leaves boast essential nutrients like iron, fibre, minerals, and vitamins that enhance digestion, immunity, and overall health. A staple and go-to meal in many Indian homes, the combination of rice and methi is tasty and nutritious.

The appeal of this delicious meal lies in its simple nature- fresh fenugreek leaves blended well with fragrant spices and spongy rice to create a fulfilling and satisfying meal. Perfect for a go-to lunch and dinner option, enjoy the dish pickles salads, dals, and papads.

If you think cooking methi rice is long and tedious process, here’s quick and simplified recipe for you!

Ingredients to Cook Methi Rice

Here are the ingredients required to cook tasty methi rice are:

1 cup rice
2 cup methi leaves
2 green chillies
1 teaspoon red chilli powder
½ cups each of green peas and carrots
1-medium to large onion
¾ teaspoon coriander powder
½ teaspoon amchoor (Dry Mango) powder
Salt according to taste
2 cups of water
1 inch ginger, 3 to 4 garlic, 2 to 3 green chilies – crushed to a paste
1 tablespoon of ghee
1/4th teaspoon of turmeric powder
1 inch cinnamon
1 clove
1 cardamom
1 tej patta or bay leaf

Ways to Cook Methi Rice

You can cook methi rice in 2 ways:

In a Deep Bottomed Pan and Pressure Cooker on a Gas Stove
In an Instant Pot

Both the above methods are explained below.

Methi Rice Recipe

Below is a step-by-step guide to cook finger licking methi rice recipe:

In a Deep Bottomed Pan or Pressure Cooker on a Stove Top

Follow the below steps to cook methi rice in deep bottomed pan or pressure cooker on a stove top:

Step 1: Preparation

Take 1 cup of any Keshar Kali rice and wash them properly at least twice. Soak the rinsed rice in water for approximately 10 to 20 minutes.
In the meantime, wash fenugreek leaves and chop them. Also cut carrots and prepare green peas. Adding vegetables is optional. You can skip it if you want.
Mix ginger, garlic, and green chillies in a mixer grinder. Make a fine paste and keep the mixture aside.

Step 2: Saute Onions and Fenugreek Leaves

Put a deep bottomed pan or pan on a high flame and add ghee or any cooking oil.
After the oil or ghee is heated, switch to a low flame, and add the ingredients mentioned below:

1 inch cinnamon
1 clove
1 cardamom
1 tej patta or bay leaf

Stir the mixture well till they turn fragrant, and then add onions. Fry the onions until they change to golden brown colour.
Toss in the ginger, garlic, and green chillies paste. Keep sauteeing the mixture till the smell of ginger and garlic disappears.
Toss in the chopped methi leaves. Stir well for around 3 to 4 minutes on a low to medium flame.
Add ½ a cup each of green peas and chopped carrots and mix well. Toss in the following ingredients and give it a good mix:

1/4th teaspoon of turmeric powder
A teaspoon of red chilli powder
¾th teaspoon of coriander powder
Salt as per your taste
½ a teaspoon of amchoor (Dry Mango) powder

Step 3: Make Methi Rice

Once the above mixture becomes aromatic, add the washed and soaked rice. Mix properly for around 1 to 2 minutes.
Then pour 2 cups of water and give it a good stir.
Cover your deep bottomed pan or pot and let rice cook. If you are using a pressure cooker, allow the rice to cook on a medium to high flame for around 2 to 3 whistles for approximately 10 minutes.
After 10 minutes, turn off the gas and allow the pressure to settle down automatically. Then uncover your utensil and fluff the cooked rice gently with a work or spoon. You can squeeze lemon but that is optional.
Your delicious methi rice is ready. Serve with dals, salads, raita, pickles, and papads.

In an Instant Pot

Here is how you can cook methi rice in an instant pot:

Step 1: Follow the preparation method as discussed above. Was rice and soak it for around 10 to 20 minutes.
Step 2: Press Saute on the normal mode of your instant pot and pour oil. Heat oil for some seconds.
Step 3: Now, add onions and fry them till the colour changes.
Step 4: Next toss in the spices mentioned in the ingredients list. When the spices splutter, add carrots, green peas, and methi leaves.
Step 5: Stir for approximately 2 to 3 minutes. Toss in salt, turmeric powder, coriander powder, and chillies and mix properly.
Step 6: Add the soaked rice and give the mixture a good mix.
Step 7: Pour 1 ¼ cup of water and gain give a good stir.
Step 8: Press Cancel and scrape the bottom of your instant pot with the help of a spoon to release any stuck food particles.
Step 9: Select Pressure Cook and turn the timer to 10 minutes if you use regular rice like Sona Masoori, Wada Kolam, Madhuram, Brown Rice. If you cook this delicious dish with Basmati rice, then set the timer to 5 minutes.
Step 10: After 5 to 10 minutes, give your instant pot at least 5 minutes to release the pressure naturally. Then release the rest of the pressure yourself. Let methi rice come at room temperature and taste it. Uncover your pot and fluff the cooked rice gently. If needed, add more salt. Your methi rice is ready. Enjoy it and serve however you like.

Conclusion:

Methi rice is a fragrant and wholesome dish that blends the earthy bitterness of methi, also called fenugreek leaves with aromatic spices and spongy rice. The simple and flavourful dish is ideal for busy days when you want something fulfilling and healthy. The little bitterness of fenugreek leaves perfectly goes well with the rich texture of ghee, creating a satisfying harmony of different flavours. Whether you consume it with curd, raita, dal, or salad, it is a delightful way to add greens to your diet. With numerous health benefits and an easy cooking method, the methi rice recipe is a must-try for everybody.

For shopping for the best-quality rice to cook delicious meals like pulao, fried rice, biriyani, tomato rice, palak rice, cucumber rice, tamarind rice, etc., visit the Keshar Kali website today!

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