Methi Rice Recipe is a delicious recipe made with aromatic fresh methi leaves and rice. Methi Rice goes really well along with raita, pickle, and papad.
Course Main Course
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 262kcal
Author Puja
Ingredients
1cupBasmati Riceyou can use normal rice as well
2nosOnionfinely chopped
3nosTomatofinely chopped
1tspGinger-Garlic Paste
1cupMethi Leavestightly packed
2tspCoriander Powder
1tspChilli Powder
1/4tspTurmeric powder
3/4tspGaram Masala Powder
1tbspOil
1tspPure Ghee
Saltto taste
For Seasoning
1tspCumin Seeds
1tspFennel Seeds
1nosBay Leaf
1nosStar Anise
1Cinnamonsmall piece
2nosCardamom
5nosPepper
1nosBlack Cardamom
3nosCloves
1/2tspMustard Seeds
Instructions
Clean methi leaves and wash thoroughly and keep it aside. (take the leaves only, discard the stem)
Soak rice for about 45 minutes. Drain the water completely.
Heat a tsp of ghee and fry the drained rice for few minutes and keep it aside.
Heat oil in a pan, add mustard seeds to it.
Once the mustard seeds start spluttering add cumin seeds, fennel seeds, bay leaf, star anise, cinnamon, cardamom, pepper, black cardamom, cloves.
Immediately add chopped onions and saute till golden brown.
Add ginger-garlic paste and saute for few more seconds or until the raw smell goes off.
Now add coriander powder, chili powder, turmeric powder, and garam masala powder and saute for 4 to 5 minutes.
Once the raw smell of masalas goes off add tomatoes and chopped methi leaves and saute well until the leaves wilt.
Add salt, 2 1/2 cups of water and rice to it.
Now cook the rice on a slow flame without a lid on it. (You can also pre-cook the rice in the cooker and mix it with masala)
Once cooked switch off the gas and cover the rice.
Let it be covered for sometime so that if at all there is any uncooked rice, it will get cooked as well.
Mix well and serve along with raita, papad and any pickle of your choice.