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Methi Rice is an Indian Rice Recipe made with methi leaves, green peas, spices and rice. Flavorful, delicious, healthy and super quick to make, this will a new family favorite if your family loves healthy meals. This Methi rice is a staple in my home and is made often as my family loves it. Serve it with a simple Potato fry, plain Curd or a Raita and Vegetable salad. Make it on the stovetop or in the instant pot with my instructions in the recipe card.
About Methi Rice
Methi leaves known as fenugreek leaves are fragrant & slightly bitter tasting leafy greens, often used in Indian cooking to make lentil dishes, curries, parathas, snacks and even rice dishes.
I love the convenience of making one pot dishes where all the ingredients are almost dumped and cooked to a pilaf/ pulao. But a lot of times I also precook the rice and add it to stir fried veggies and make various kinds of fried rice.
This methi rice (originally as published in 2015), is not a one pot dish but instead made with precooked rice. However I have been making this lately in the pressure cooker for which I have included the instructions in the recipe card below.
So you can make this in 2 ways. Use the precooked rice or make one pot dish.
The earlier method to make is similar to the fried rice but is made with Indian ingredients using spices and herbs that are staples in the Indian kitchens.
This Methi rice is made often at home for the kids’ school box. You don’t need to chop any onions etc so it is a fairly quick recipe. I also have a one pot Methi pulao here.
To quicken the process, you may pluck and clean the methi leaves the previous night and refrigerate. Prepare the tempering while the rice is cooking.
In the past, I would soak the rice the previous night and switch on the electric rice cooker with a timer set for the next morning. The rice would be done by the time I am ready to make this methi rice.
This way it is so convenient. However you need to use only aged basmati rice or aged non-sticky short rice for that overnight soak method.
To make this methi rice, we prefer some green peas as they impart a mild sweet flavor. You may leave them out or substitute with some cashews.
More Methi Recipes
Thepla with Methi Leaves
Methi Dal
Methi Paneer
Methi Paratha
Aloo Methi Paratha
Aloo Methi Sabzi
How to Make Methi Rice (Stepwise photos)
Preparation
You need 1 cup uncooked aged basmati rice or 3 cups cooked and cooled rice. Here is a quick way to cook rice. Add 1 cup rice to a slightly large pot and rinse well thrice. Pour 2 cups water.
Bring it to a rolling boil and turn down the heat. Cover and cook on a low heat until the rice is fully cooked. Most of the water is absorbed. Cover and let the rice rest for 10 mins. Fluff up with a fork.
Make Methi Rice
1. Pour 1 tablespoon oil to a hot pan. Add half teaspoon jeera, 1 to 2 chopped garlic cloves, 2 green cardamoms and slit green chili. If making for lunch box, use oil. Using ghee for lunch box sometimes make the rice hard.
2. When the garlic is slightly fried, add 1¼ cup chopped methi leaves and ½ cup green peas.
3. I forgot to add green chili at step 1 so used now. If making for kids, deseed and use. Saute on a medium flame until the leaves wilt completely. This takes approximately 3 to 4 minutes. I prefer not to over fry, so they retain the flavors and nutrients. However if you have digestion problems, fry them a little longer.
4. Add 1 pinch of turmeric and ¼ to ½ teaspoon garam masala. Stir and switch off.
5. Transfer 3 cups cooked and cooled rice. Rice should be grainy, perfectly cooked and not mushy. Sprinkle salt. If your rice is still hot, then add and set aside to cool. Do not mix hot rice as it turns mushy. Mix it when the rice cools down a bit.
6. Taste test and add more salt if you need. I prefer to sprinkle little lemon juice.
Serve methi rice with salad or curd.
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Recipe Card
Methi Rice Recipe (Methi Leaves Rice)
A quick methi leaves recipe made with rice, fenugreek leaves , green peas and basic spices. This simple and healthy dish is great for lunch box either to school or to office. Instructions included for stovetop and instant pot.
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For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Total Time30 minutes minutes
Servings2
AuthorSwasthi
Ingredients (US cup = 240ml )
- 1 cup rice (uncooked or 3 cups cooked rice)
- 2 tablespoon oil (or ghee)
- 1 to 2 garlic cloves chopped finely
- ½ teaspoon cumin seeds
- 1 to 2 green chili slit
- ½ cup green peas (frozen or preboiled)
- 1¼ cup methi leaves (tightly packed fenugreek leaves)
- ¼ to ½ teaspoon garam masala or any spice powder (adjust to taste)
- ⅛ teaspoon turmeric (or as needed)
- ⅓ teaspoon salt (adjust to taste)
- 1 to 2 tablespoons lemon juice (adjust to taste)
Instructions
Stovetop Methi Rice
Wash and soak rice for about 20 minutes. Bring 2 cups water to a boil and add rice. Cook covered until the rice is done to a grainy texture and not mushy. Cool completely.
Pour oil to a hot pan and add cumin, green cardamoms, green chilli and garlic.
Saute garlic until a nice aroma comes out, then add green peas and methi leaves. Saute for 3 to 4 minutes until the leaves wilt completely.
Add garam masala powder, turmeric and mix well. Turn off the stove.
Transfer cooled rice and sprinkle salt. Mix everything well. Add some lemon juice. Taste test and add more salt and lemon juice if needed.
Serve methi rice with raita or a veggie salad.
Instant Pot Methi Rice
Rinse 1 cup basmati rice and soak it. Set aside for 20 mins. Meanwhile pluck the methi leaves.
Press SAUTE button on the instant pot. Pour oil to the steel insert.
Add cumin, green cardamoms, garlic and green chilies. When they begin to splutter, add green peas and methi leaves.
Saute for a minute or 2 until the leaves wilt. Add garam masala, turmeric, salt and drained rice. Pour 1¼ cup water.
Press CANCEL button and scrape the bottom with a spatula to release any bits of food stuck.
Press PRESSURE COOK button and set the timer to 5 minutes if using basmati rice. If using regular rice, set the timer to 10 minutes.
Allow natural pressure release for 5 minutes. Release the rest manually. Let the methi rice cool down a bit and then taste test it. Then add more salt if needed and squeeze in lemon juice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Methi Rice Recipe (Methi Leaves Rice)
Amount Per Serving
Calories 587Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 476mg21%
Potassium 224mg6%
Carbohydrates 92g31%
Fiber 6g25%
Sugar 3g3%
Protein 15g30%
Vitamin A 288IU6%
Vitamin C 21mg25%
Calcium 633mg63%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes
Methi rice recipe first published in August 2015. Updated and republished in July 2022.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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