🇮🇳 Indian Vegetarian

Methi Rice

Name: Methi Rice
Prep time: 19 min
Cook time: 37 min
Total time: 56 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2 Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1 tsp Fenugreek Seeds

🇮🇳 Indian

Fenugreek-scented rice with a ghee finish, the Gujarati methi pulao for winter lunches. One pot, big aroma — a full meal folded into fragrant rice. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 19 min Cook 37 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Fenugreek Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.
4
Tumble in the fenugreek seeds, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Saffron bloomed in warm milk, drizzled in streaks, gives the classic two-tone look.

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Watch how it's made

Video: Methi rice | ಮೆಂತೆ ಸೊಪ್ಪಿನ ಅನ್ನ | Methi bath | left over rice recipe| lunch box recipe · on YouTube