Methi Rice

Yes, the rice lover is back! I’m always trying to find new ways to have rice and use it as a vehicle for flavour. It helps when it also becomes a way to improve my veggies & greens intake, like in this methi rice πŸ™‚

Unlike the other rice dishes I’ve posted so far, this doesn’t use pre-cooked rice. The rice is cooked along with the methi, veggies and spices (like a pulao) to give you this beautiful, fragrant dish.

Some basic aromats and spices are used to flavour the veggies and methi, before ading the rice and then cooking it all together. These are everyday pantry staples and even more reason for you to try this recipe soon πŸ™‚

Look how vibrant these veggies look! Once they are partially cooked, just add the raw rice and cook through in the pressure cooker.

Let the steam release on its own, then just fluff the rice once you open the lid. It’s ready! Have this with some raita and papad for the perfect meal πŸ™‚

This is something I really enjoy making because it is healthy, while being delicious and helps me add a whole bunch of veggies to my meal. Plus one pot, what’s not to love? You can add more veggies if you have them, like cauliflower and beans for instance, to make this even more wholesome.

So what’s keeping you? Make this and tell me what you think πŸ™‚

Methi Rice

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup basmati rice (raw)
  • 2 cups methi (Fenugreek leaves) – washed, dried and chopped roughly
  • 1 small onion – sliced length wise
  • 2 green chilles – finely chopped
  • 2-3 garlic cloves – crushed
  • 1/2 inch ginger – crushed
  • 1/2 cup peas
  • 1/4 cup chopped carrots
  • 1/4 cup chopped potatoes
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 black cardamom
  • 2 green cardamom
  • 4 cloves
  • 2 cups water
  • 2 tbsp oil
  • Salt to taste

Directions

  1. Wash the rice in water 2-3 times and soak in enough water to cover it, for at least 20 mins. Prep the other veggies in the mean time
    2. Heat oil in a pressure cooker. Add the cumin, bay leaf, cloves, black & green cardamom, cinnamon, till they splutter
    3. Add the onions and cook till transluscent. Mix in the green chillies, ginger & garlic and cook for 1 minute
    4. Add the turmeric, red chilli and coriander powders and cook for 30s
    5. Mix in the methi and cook for 4-5 mins
    6. Add the chopped vegetables and mix well
    7. Drain the rice and add it to the pressure cooker. Pour in 2 cups of water and mix well
    8. Adjust salt and seal the cooker. Cook on medium heat for 2-3 whistles and then switch off the gas
    9. Let the pressure release on its own and then open it up. Gently fluff the rice. Serve with raita and papad πŸ™‚

Published by

jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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