Ingredients:
- 1 cup basmati rice
- 1/2 cup fresh fenugreek leaves (methi), washed and chopped
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 cup finely chopped onions
- 1 teaspoon ginger-garlic paste
- 2-3 green chilies, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1/4 cup roasted peanuts (optional, for crunch)
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving
Instructions:
- Prepare the Rice:
- Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
- Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
- Sauté Fenugreek Leaves:
- Heat oil or ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add finely chopped onions and sauté until they become translucent.
- Add chopped fenugreek leaves and sauté for 3-4 minutes until they wilt.
- Add Aromatics:
- Add ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
- Seasoning:
- Add turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes.
- Combine with Rice:
- Add the cooked and cooled basmati rice to the pan. Gently mix everything together, ensuring the rice is well-coated with the fenugreek and spice mixture.
- Optional Crunch:
- Add roasted peanuts for extra crunch. Mix them into the rice.
- Garnish and Serve:
- Garnish the Methi Rice with fresh coriander leaves if desired.
- Serve hot with a side of yogurt or raita. Optionally, offer lemon wedges for a tangy kick.
Enjoy your tasty Methi Rice!