Methi Rice

Why You’ll Love This Recipe

Methi Rice is the perfect combination of taste and health. Fenugreek leaves are rich in iron, fiber, and antioxidants, and this recipe beautifully balances their natural bitterness with the warmth of spices and the fluffiness of rice. It’s quick to prepare, easy to customize, and naturally vegan and gluten-free. Whether you’re looking for a wholesome weekday meal or a nutritious way to enjoy greens, this dish has you covered.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled or day-old rice)
• Fresh methi leaves (fenugreek, washed and chopped)
• Oil or ghee
• Cumin seeds
• Mustard seeds (optional)
• Onion (thinly sliced)
• Green chilies (slit or chopped)
• Ginger-garlic paste
• Tomato (chopped)
• Turmeric powder
• Red chili powder
• Garam masala or curry powder
• Salt
• Lemon juice (optional, for a tangy finish)
• Fresh coriander leaves (for garnish)

Directions

1. Heat oil or ghee in a pan over medium heat.
2. Add cumin seeds and mustard seeds (if using). Let them splutter.
3. Add onions and sauté until golden brown.
4. Stir in green chilies and ginger-garlic paste. Cook until the raw smell disappears.
5. Add chopped tomatoes and cook until soft.
6. Add turmeric powder, red chili powder, and garam masala. Mix well.
7. Add chopped methi leaves and sauté for 3–4 minutes until they wilt and reduce in volume.
8. Add salt and mix thoroughly.
9. Add the cooked rice and mix gently to combine.
10. Cook for another 2–3 minutes, turn off the heat, and finish with a splash of lemon juice if desired.
11. Garnish with chopped coriander leaves and serve warm.

Servings and timing

This recipe serves 3–4 people and takes about 25–30 minutes to prepare, especially if using pre-cooked rice.

Variations

• Use spinach or other greens: Combine methi with spinach or amaranth leaves for a milder flavor.
• Add protein: Include cooked lentils, tofu, or paneer cubes for added nutrition.
• Make it spicy: Add more green chilies or a pinch of crushed black pepper.
• Use brown rice or millet: Swap white rice with brown rice or foxtail millet for a healthier twist.
• Dry fruit variation: Add lightly fried cashews or raisins for richness and contrast.

Storage/Reheating

Store Methi Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water over the rice and warm it in a microwave or on the stovetop over low heat, stirring gently to maintain texture and moisture.

FAQs

What type of rice works best for Methi Rice?

Basmati or medium-grain rice like sona masoori works best. Use cooled or day-old rice for better texture.

Can I use dried methi leaves?

Yes, but fresh methi leaves are preferred for flavor. If using dried kasuri methi, use a much smaller quantity.

Is Methi Rice bitter?

Methi leaves have a slight bitterness, but when cooked properly with spices, the flavor becomes balanced and pleasant.

Can I make this dish vegan?

Yes, simply use oil instead of ghee for a fully vegan recipe.

Can I skip tomatoes?

Yes, you can skip tomatoes or replace them with a small amount of yogurt or lemon juice for tang.

Is Methi Rice good for health?

Yes, methi is rich in iron, fiber, and antioxidants, making this a healthy, nutrient-dense dish.

Can I make this ahead of time?

Yes, it stores well and can be made ahead for meal prep or lunchboxes.

What can I serve with Methi Rice?

It pairs well with plain yogurt, raita, papadam, or a simple vegetable curry.

Can I add other vegetables?

Yes, you can add carrots, peas, or bell peppers to make it more colorful and nutritious.

How do I reduce the bitterness of methi?

Soaking chopped methi in salted water for 10–15 minutes and then draining helps reduce bitterness.

Conclusion

Methi Rice is a delicious and nourishing way to enjoy the goodness of fenugreek leaves. With its earthy flavor, aromatic spices, and soft rice, this dish is a wholesome and satisfying option for any meal. Quick to prepare and easy to adapt, Methi Rice is a must-try recipe that combines health and flavor in every bite.

Methi Rice

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Methi Rice is a nutritious and aromatic Indian rice dish made with fresh fenugreek leaves, cooked rice, and spices. Slightly bitter yet delicious, it’s a quick and healthy meal perfect for lunch or dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 1.5 cups fresh methi leaves (fenugreek), washed and chopped
• 2 tablespoons oil or ghee
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (optional)
• 1 medium onion, thinly sliced
• 1–2 green chilies, slit or chopped
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala or curry powder
• Salt to taste
• 1 teaspoon lemon juice (optional)
• 2 tablespoons chopped coriander leaves (for garnish)

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Instructions

1. Heat oil or ghee in a pan over medium heat.
2. Add cumin seeds and mustard seeds (if using). Let them splutter.
3. Add sliced onions and sauté until golden brown.
4. Stir in green chilies and ginger-garlic paste. Cook until aromatic.
5. Add chopped tomatoes and cook until they turn soft and pulpy.
6. Add turmeric powder, red chili powder, and garam masala. Mix well.
7. Add chopped methi leaves and sauté for 3–4 minutes until wilted and reduced.
8. Add salt and mix thoroughly.
9. Add the cooked rice and gently mix to combine with the masala and methi.
10. Cook for 2–3 more minutes. Turn off the heat and add lemon juice if using.
11. Garnish with chopped coriander leaves and serve warm.

Notes

• Soak chopped methi in salted water for 10–15 minutes and drain to reduce bitterness.
• Use day-old rice to prevent clumping and maintain texture.
• Add vegetables or protein like tofu or paneer for extra nutrition.
• Skip tomatoes or replace with a splash of lemon juice or yogurt for variation.
• Use oil instead of ghee for a vegan version.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg