Methi Rice | Fenugreek Rice

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Methi rice is one of my all time favourite dishes and I make it nearly once a week even though the de stemming is quite a pain. I love the mild bitter taste and enjoy it with some curds or raita.

Methi rice is easy to make once you have methi de stemmed, washed and chopped. It can be made in a jiffy with or without onions. I love adding onions to this rice but it is quite tasty without the onions too. Another wonderful flavour to add to this methi rice is garlic. They make a good combination taste wise as also both are good for a weak stomach. The icing on the cake is that leftover rice can be used up for this dish. Nice no?

For other recipes using leftover rice check out Inji Manga Sadam, Lemon & Mint Rice and Khus khus Pulao

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Serves 2-3

WHAT WE NEED

1 cup Rice

2 cups Methi leaves / Fenugreek leaves

1 tbsp Oil

4 cloves Garlic, chopped

1 Onion, medium, sliced

2 tsp Bisibele Bhath powder

1/2 tsp Red chilly powder

2 tsp Ghee / clarified butter

4-5 Cashews, broken

Salt

Water
WHAT TO DO

  • Cook the rice as per your usual method
  • Spread it out on a plate and add 1 tsp ghee and mix well
  • Set aside to cool
  • Wash and chop the methi leaves and put it in a colander to drain out the water
  • Heat a pan and add oil
  • Add the chopped garlic and fry till it starts to brown
  • Slice the onions thinly and add to the pan
  • Fry till the onion turns translucent
  • Add the methi leaves and fry till the water is evaporated
  • Let the methi cook completely, around 4 minutes
  • Add the cooled rice, bisibele bhath powder, red chilly powder and salt
  • Mix well to combine
  • Let it cook on low heat for 4-5 minutes
  • Heat 1 tsp ghee and add the cashews
  • Once it starts to brown take it off the heat and add to the rice
  • Serve warm with chips or curds
  • Enjoy!

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This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘M’

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99