Methi Rice is simple and easy to make. Whenever fresh methi is available, I try to incorporate it into our meals. Methi has good benefits, but due to its slight bitter taste, some people, especially kids, may try to avoid it. This rice is an excellent way to include greens in our kids’ diet without making the rice bitter.

During the winter months, for a couple of months, fresh green chana is available, and it pairs very well with methi rice. They are a good source of vegetarian protein and taste great. Optionally, you can include them; if not available, you can totally skip it.

How to make Methi Rice :

Start by chopping lots of garlic, methi leaves, and a couple of green chilies, and set them aside. In a pot, add cumin seeds, followed by garlic, hing, and a few curry leaves. Add methi leaves, green chana, and sauté for 2 minutes or so. Add rice, fry for a couple of minutes, and add the rest of the ingredients. Cook until done. Allow the rice to rest for some time and cool down. Fluff up the rice while serving.

Serving Suggestion for Methi Rice :

Enjoy this nutritious Methi Rice as a standalone dish or as a delightful accompaniment to your favorite Indian mains.

Methi Rice

Methi Rice is a delicious way to incorporate the goodness of herbs into your meal, offering a satisfying and aromatic addition to any dining table.

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice

Cuisine Indian

Servings 4

Ingredients

1 cup basmati rice
1 3/4 cups water
1 cup chopped methi leaves
1 cup fresh Green chana Harabhara (Optional)
3-4 green chilies
1 tablespoon ghee or oil
1 teaspoon cumin seeds
2 tablespoons crushed garlic
1/4 teaspoon turmeric powder
Salt to taste
Coriander leaves for garnish

Instructions

Rinse the rice in water until the water runs clear. Squeeze the lemon and set it aside.
In a pan, heat the ghee or oil over medium heat.
Add the bay leaf and cumin seeds and let them splutter.
Add the slit green chilies and the crushed garlic and sauté for a minute.
Add the chopped methi leaves and sauté for 2-3 minutes until the leaves are wilted.
Add Fresh Green chana (Optional)(add if available in the season)
Add the soaked and drained rice and sauté for 2-3 minutes.
Add the water, turmeric powder, and salt to taste. Mix well.
Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked.
Once the rice is cooked, turn the flame off and let it sit covered for 5-10 minutes.
Fluff the rice with a fork and garnish with coriander leaves before serving.