Last Updated on 2 months by Neha Deshmukh

Methi Rice Recipe – Authentic Indian Fenugreek & Coconut Rice

Introduction

Oh, Methi Rice! This dish just screams comfort food to me. I remember my grandmother making this on cooler evenings, the aroma of fenugreek filling the whole house. It’s a simple yet incredibly flavorful rice dish, subtly sweet from the coconut milk, beautifully fragrant with spices, and wonderfully earthy thanks to the methi (fenugreek) leaves. It’s a little slice of home, and I’m so excited to share my version with you. You’ll absolutely love how easy it is to make!

Why You’ll Love This Recipe

This Methi Rice isn’t just delicious; it’s also wonderfully versatile. It’s a complete meal on its own, but it pairs beautifully with raita, papad, or your favorite Indian curry. Plus, it’s relatively quick to put together – perfect for a weeknight dinner or a special occasion. It’s a fantastic way to introduce yourself to the wonderful world of Indian flavors, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 1.5 cups basmati rice
• 1 bunch fresh methi leaves (fenugreek leaves)
• 1 large onion, sliced long
• 1-2 tbsp ghee
• 10 cashew nuts
• 2 green chillies
• 1 small piece ginger
• 3-4 garlic cloves
• 1 inch cinnamon stick
• 3 cloves
• 3 green cardamom pods
• 1 cup thick coconut milk (about 240ml)
• Salt to taste
• 1.5 cups water (about 360ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Methi Rice.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I prefer the extra-long grain variety. About 180-200g of uncooked basmati rice will give you approximately 1.5 cups.

Methi (Fenugreek) Leaves: Fresh vs. Dried & Regional Variations

Fresh methi leaves are best, hands down. They have a delicate, slightly bitter flavor that’s just perfect. If you can’t find fresh, you can use dried methi leaves (kasuri methi), but use about 2-3 tablespoons, and rehydrate them in warm water for 10 minutes before adding to the dish. In some regions of India, people also add a little bit of methi seeds along with the leaves for an extra boost of flavor.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is traditional, and it adds a beautiful nutty flavor. It also helps the rice cook evenly. But if you don’t have ghee, you can use vegetable oil or coconut oil. About 15-30ml of ghee is perfect.

Coconut Milk: Full-Fat vs. Light & Homemade Options

Full-fat coconut milk is what I recommend for the richest flavor and creamiest texture. Light coconut milk will work in a pinch, but the flavor won’t be as intense. If you’re feeling ambitious, homemade coconut milk is amazing!

Spices: Aromatic Blend of Cinnamon, Cloves & Cardamom

These spices create a warm, inviting aroma. Don’t skimp on them! Whole spices are best, but you can use ground spices if that’s all you have. Just reduce the quantity to about 1/2 teaspoon each.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for about 30 minutes. This helps the grains cook up fluffy and separate. Drain well before using.
2. Prep the Methi: While the rice is soaking, wash the methi leaves and roughly chop them, discarding any thick stems.
3. Fry the Onions & Cashews: Heat the ghee in a large, heavy-bottomed pan. Fry the sliced onions until they’re golden brown and crispy. Remove them and set aside. In the same ghee, fry the cashew nuts until golden. Remove and set aside with the onions.
4. Make the Masala Paste: In a blender or food processor, grind the green chillies, ginger, garlic, cinnamon stick, cloves, and cardamom pods into a coarse paste. Add a splash of water if needed to help it blend.
5. Sauté the Masala: Add the ground masala paste to the pan and sauté for about a minute until fragrant. Be careful not to burn it!
6. Wilt the Methi: Add the chopped methi leaves to the pan and cook for 2-3 minutes, until they wilt down.
7. Add Rice & Liquids: Add the drained rice, coconut milk, water, and salt to the pan. Mix everything well to combine.
8. Cook the Rice: Cover the pan and cook on low heat for 12-15 minutes, or until the rice is tender and the liquid has been absorbed. Don’t lift the lid during cooking!
9. Finish & Serve: Gently fold in the fried onions and cashews. Serve hot with raita and papad.

Expert Tips

Here are a few tricks I’ve learned over the years to make this Methi Rice perfect every time:

Achieving Fluffy Rice Every Time

Soaking the rice is crucial! Also, resist the urge to stir the rice while it’s cooking. Let it steam undisturbed.

Working with Methi Leaves: Preparation & Cooking

Make sure the methi leaves are dry after washing, otherwise they’ll take longer to wilt.

Balancing Spice Levels

Adjust the number of green chillies to your liking. Start with one if you’re sensitive to heat.

Using the Right Pan for Even Cooking

A heavy-bottomed pan is essential to prevent the rice from sticking and burning.

Variations

Let’s get creative!

Vegan Methi Rice

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Methi Rice

This recipe is naturally gluten-free!

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Use 1 green chilli or omit it altogether.
• Medium: Use 2 green chillies.
• Hot: Use 3-4 green chillies or add a pinch of cayenne pepper.

Festival Adaptations: Navratri & Special Occasions

During Navratri, some families avoid onions and garlic. You can easily omit these from the recipe and still have a delicious Methi Rice.

Serving Suggestions

Methi Rice is fantastic on its own, but here are a few ideas to complete the meal:

• Raita: Cucumber raita or boondi raita are classic pairings.
• Papad: Crispy papad adds a lovely textural contrast.
• Curry: A light vegetable curry or dal complements the rice beautifully.
• Pickle: A tangy mango pickle adds a burst of flavor.

Storage Instructions

Leftover Methi Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for Methi Rice?

Basmati rice is the best choice! Its long grains and fragrant aroma really shine in this dish.

Can I use frozen methi leaves instead of fresh?

You can, but fresh is always better. If using frozen, thaw completely and squeeze out any excess water before adding to the pan.

How can I adjust the spice level of this dish?

Adjust the number of green chillies! That’s the easiest way to control the heat.

What is the role of ghee in this recipe, and can I substitute it?

Ghee adds a lovely nutty flavor and helps the rice cook evenly. You can substitute it with vegetable oil or coconut oil.

How do I prevent the rice from sticking to the bottom of the pan?

Use a heavy-bottomed pan and cook on low heat. Avoid stirring the rice while it’s cooking.

Can this be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the rice setting and adjust the cooking time accordingly.