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Methi Rice

14 Jan

Menthi Kura Annam.

Fenugreek leaves are separated and washed. They are then cooked along with onion, tomato and other whole and powdered spices. Basmati rice is added to the fenugreek leaves mixture and cooked till fluffy. Serve methi rice with your choice of raita.
Makes: around 2 Servings of Methi Rice.


Basmati Rice 1 Cup
Fenugreek Leaves 2 Cups Packed
Onion 1 Small
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Bay Leaf 1
Mace a Small Piece
Cardamom 1
Cinnamon 1 inch Stick
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Separate and wash the fenugreek leaves.

Heat oil in a pan, add cumin seeds, cinnamon stick, green cardamom, bay leaf and mace.
Fry till aromatic or until spices turn light brown, add chopped onion, ginger garlic paste and green chiles.
Fry till onion turns light golden brown, add fenugreek leaves, chopped tomato and salt.
Cook till tomatoes turn soft and stir in red chile powder, garam masala powder, turmeric powder, basmati rice and fry for a minute or two.
Pour a cup and quarter of water and cook covered on low flame till rice absorbs all the moisture.
Remove from heat, cool to room temperature, fluff up the methi rice.
Garnish with roasted cashews and serve methi rice with your choice of raita.
Notes: Grind a tbsp of coriander seeds, half inch cinnamon stick, a clove and a red chile for fresh garam masala.

Suggestions: Make sure spices are not burnt.
Variations: You can also add chopped potato or peas to the mixture along with tomato.
Other Names: Methi Rice, Menthi Kura Annam, Fenugreek Leaves Rice.