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    Home » Rice Recipes » Methi Rice | How to make Fenugreek Leaves Mixed Rice

    Methi Rice | How to make Fenugreek Leaves Mixed Rice

    Published: Oct 9, 2014 · Modified: Sep 23, 2020 by Srivalli · 3 Comments

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    This is one of the simplest, healthy, and tasty rice dishes I had made in recent times. I always lookout for a one-pot meal, be it cooking everything together along with rice or these mixed rice, where you mix in cooked rice to the masala. So it means when you have excess cooked rice on hand, this is one recipe you can so easily make.

    Methi being so healthy, we must include a lot in our regular menu. And methi leaves always get done as the Methi Dal, or Stir fry. So finding another way of cooking methi makes it so versatile. I had made this rice from Sapana's space for her baby shower and it was part of the lunch thali I had prepared. The best part was that my boys also liked eating this rice.


    I just fell in love with the entire thali, that I have shared a couple of different angles. I just couldn't decide on just one picture that would say it all. so here are some shots from different angles.


     



    Methi Rice

    Ingredients Needed:

    Cooked rice - 2 cups

    Whole Spices

    Cumin seeds - 1/2 tsp
    Bay leaf - 1 no
    Cloves - 2
    Whole peppercorns 1/2 tsp
    Green cardamom - 2
    Cinnamon - 1"

    For the masala

    Onion, chopped - 1 big
    Green Chilli, chopped - 3 long
    Tomato, chopped - 2 medium
    Fenugreek leaves, chopped - 1 cup tightly packed
    Cooking oil - 1 tbsp
    Ghee - 1 tsp
    Salt to taste
    Turmeric powder a pinch
    Red chili powder - 1 tsp
    Coriander powder - 3/4 tsp
    Garam masala - 1/2 tsp
    Cumin Powder - 1/4 tsp

    How to make Methi Rice

    Wash and soak rice for 15 mins. Cook in the regular method you follow for cooking Rice. Keep it aside.

    Wash and pick the fenugreek leaves. Chop it finely, keep it aside.

    Heat oil in a nonstick pan, add all the whole spices listed. Saute well.

    Next add chopped onions, green chilies and cook till onions turn colour.

    Now add chopped tomatoes, salt, and all the spice powders, simmer till tomatoes turn mushy.

    Then add chopped fenugreek leaves and cook without covering for 4-5 minutes on low heat.

    Once the leaves are cooked well, add 1/4 cup water and cover the pan with a lid.

    Finally add the cooked rice, combine well and simmer for 5 mins, with lid covered. Just before removing, add ghee.

    Serve hot with curds or salad.

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    Methi Rice | How to make Fenugreek Leaves Mixed Rice

    Course Main Dish - Rice
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Spring Onions, Potato and Paneer Sandwich
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    Reader Interactions

    Comments

    1. Mayuri Patel says

      October 09, 2014 at 5:41 pm

      methi rice... your house must have smelt really good. Love the recipe and the photos.

      Reply
    2. Herbs Spices and Tradition says

      October 11, 2014 at 10:09 pm

      Very nice recipe and nice photos of every step.

      Reply
    3. [email protected] says

      June 14, 2016 at 7:42 am

      Your Methi rice recipe looks so delicious nd yummy nd ur blogger also nice.....!!!!

      Thanx...

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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