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Methi Rice
Methi rice recipe or methi pulao recipe -
healthy rice dish made from fenugreek leaves and flavored with few basic spices.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Calories
234
kcal
Author
Kanan
Ingredients
▢
3
cups
Cooked Rice
▢
1
tablespoon
Oil
▢
½
teaspoon
Cumin seeds
▢
1
Bay leaf
▢
2
Cloves
▢
½
inch
Cinnamon stick
▢
2
Green cardamoms
▢
½
teaspoon
Ginger paste or freshly grated or crushed
▢
½
teaspoon
Garlic paste or freshly grated
▢
1
Green chilies
chopped finely
▢
½ of medium or ½
cup
Red onion
chopped
▢
1 small or ½
cup
Tomato
chopped
▢
½
teaspoon
Cumin powder
▢
1
teaspoon
Coriander powder
▢
½
teaspoon
Turmeric powder
▢
1
teaspoon
Red chili powder
▢
Salt to taste
▢
3
cups
Fenugreek leaves (Methi leaves)
plucked, measured, washed and chopped
Instructions
To get 3 cups of cooked rice, you will need ¾ to 1 cup of raw rice.
Let the rice cool down slightly and then use in the recipe.
Alternately you can use leftover rice.
Also pluck the methi leaves, measure to 3 cups. Then wash it very well and chop them.
Also chop onion, tomato and green chili.
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
Then add whole spices. Saute for about 30 seconds.
Then add ginger paste, garlic paste and chopped green chilies. Cook for 30-40 seconds.
Then add chopped onions and salt. Let the onion cook till it gets translucent and soft.
Then add chopped tomatoes. Also add spice powders.
Mix it well and let it cook for 2-3 minutes or till tomatoes get soft slightly, but not mushy.
Then add chopped methi leaves and mix it well. Cook for 1-2 minutes.
Add cooked rice. Mix it very gently till everything is incorporated well.
Cook for 2 minutes and turn off the stove.
Nutrition
Calories:
234
kcal
|
Carbohydrates:
35.9
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
600
mg
|
Potassium:
243
mg
|
Fiber:
2.8
g
|
Sugar:
2.7
g
*Nutrition information is a rough estimate for 1 serving
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