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Recipe for Methi Rice
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- Basmati rice- 1 cup
- Methi Fenugreek leaves- 1 bunch
- Onions- 2 nos.
- Coconut milk- 1 cup
- Salt- 1 to 1.5 tsp
- Turmeric powder- 1/2 tsp
- Coriander leaves- Handful
- Ginger- 2″ piece
- Garlic cloves- 6 pods
- Cashews- 6 nos.
- Cinnamon- 2 pieces two inch each
- Green chillies- 2 nos.
- Cloves- 6 nos.
- Cooking Oil or ghee- 6 tsp
- Cinnamon – 2 pieces
- Cloves- few
- Cashews- Handful optional
- Bay leaf- 1 no.
Wash the fenugreek (methi) leaves thoroughly with enough water, chop them and set aside. Peel off the onions and cube them in to medium sized pieces. Keep it ready.
Add all the ingredients under “*To grind*” list in to a blender and puree it adding water as needed.
Wash and drain the rice with enough water and keep this ready. Heat a pressure cooker adding oil followed by cinnamon, cloves, cashews and bay leaf. When the cashews turn little brown then include cubed onions and saute for few minutes. As the onions turn translucent mix in chopped fenugreek leaves and continue sauteing.
As the fenugreek leaves begin to wilt, add the turmeric powder and ground spice puree from step1 and combine it well.
At this stage include the drained rice and mix. Finally add 1 cup coconut milk, 1 cup water and salt.
Close the pressure cooker with lid and let it cook for 3 whistles in medium flame. Switch off and as the pressure releases carefully fluff the methi rice without breaking the grains.
Flavorful and healthy methi rice is ready to serve with any raita.
Do not use the stems of fenugreek leaves which may give bitter taste to the rice. Fresh, green and tender leaves always result in aromatic rice.
I recommend the use of coconut milk in methi rice which not only gives rich taste but also the good texture.
I have used home made coconut milk but you can use store bought one too.
You can easily remember the ratio of rice to coconut milk to water as 1:1:1.
Fresh peas can also be added to this methi rice to make it more healthy.