Methi Rice (Basmati Rice with Fenugreek Leaf)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Methi (Fenugreek Leaf) Rice

I cook a lot of rice in my kitchen and that means I'm always looking for new ways to prepare and flavor it. Sometimes simple buttered basmati rice is the perfect accompaniment to a spicy meal, but other days I like to spice the rice up, such as in this Indian-spiced rice with dried fenugreek leaves (also known as "kasoori methi"). I served it with this dal makhani.

Dried fenugreek leaves are commonly used in Indian cooking to impart a slightly bitter herbal flavor similar to a combination of celery and fennel. Boxes or bags of these leaves are easily available at any Indian and most Asian grocers.

Methi (Fenugreek Leaf) RiceMethi Rice (Basmati Rice with Fenugreek Leaf)
Recipe by
Cuisine: Indian
Published on February 15, 2008

A fragrant, delicate and lightly seasoned rice cooked with dried fenugreek (methi) leaves — a unique side dish for any Indian meal

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Ingredients:
  • 1 cup basmati rice
  • 1 3/4 cups water
  • 2 tablespoons oil or butter
  • 1/2 teaspoon cumin seeds
  • 1 onion, sliced or chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1/2-inch piece fresh ginger, grated or minced
  • 2 cloves garlic, minced or crushed
  • 2 fresh green chilies, finely chopped
  • 2 tablespoons dried fenugreek (methi) leaves
  • 1 small tomato, diced
  • 1 teaspoon sea salt, or to taste
Instructions:
  • In a small strainer, rinse the rice well. Soak the rice in the water for 20 minutes or overnight. Drain the rice, reserving the soaking liquid, and air dry for 10 to 15 minutes.

  • In a medium saucepan, heat the oil or butter over medium heat. When hot, add the cumin seeds and fry for a minute. Add the onion and cook until it begins to brown. Now add the ground spices and stir and fry for a minute. Throw in the ginger, garlic and chilies, and cook for another minute or two. Add the tomato, fenugreek leaves and salt and cook for about 5 minutes, or until the tomato thickens.

  • Pour in the rice and water, stir, bring to a boil, then immediately reduce the heat to very low, cover, and cook undisturbed for 20 minutes. Remove from heat, let sit for 5 minutes, fluff with a fork, and serve hot.

Makes 4 servings
Methi (Fenugreek Leaf) Rice

4 comments:

Peter M said...

How a bout a tandoori chicken with this aromatic rice...all rise in favour?

Bellini Valli said...

This rice really does sound flavourful Lisa. East Indian spices and it's cooking are unfamiliar territory to me beyond the basics...but I am willing to learn :D

Kalai said...

Nice, Lisa! I like your version, too. Why didn't I think of using dried methi leaves?? Will try this out! :)

Lisa said...

Peter;

Notice no one has expressed an interest in chicken here :)

Val;

If you keep visiting my blog, you will find lots of ideas for Indian dishes and spicing. I'd be happy to answer any questions you might have regarding Indian cooking.

Kalai;

Thanks for the idea of methi rice. One of these days I will try a version with fresh methi leaves.