Methi rice is a tasty, healthy, and aromatic dish where fresh fenugreek leaves are used with the rice. This is one of the traditional Indian recipes that combine bitter methi with the nutty flavour of basmati rice, bringing in a dish of a unique taste to satisfy your hunger. It's a great way to add the nutrition of fenugreek to your diet since the methi leaves are rich in vitamins, minerals, and antioxidants. First, wash the fresh methi leaves and cut them into pieces to prepare methi rice. When cooked, methi perfectly balances its bitterness and adds a mild, earthy flavour to the rice. Heat oil/ghee; saut onions, green chillies, and ginger-garlic paste to it. Then add chopped methi leaves and let them wilt down. Once the methi has softened, add washed rice, water, and spices like turmeric powder, cumin seeds, and coriander powder. Cook till the rice is done and flavoured well combined. Some recipes include a pinch of garam masala or a squeeze of lemon juice before serving for added texture and flavour. This simple methi rice recipe goes well with the savoury, slightly bitter notes accompanied by aromatic notes. It can be served as a meal on its own or with yoghurt, raita, or curry. Whether it is light lunchtime or dinner, methi rice is the tastiest yet healthy twist on regular rice dishes.

• 1 cup rice
• 2 tbsp oil
• 1-2 garlic
• 1-2 cloves
• 11/2 tsp cumin seeds
• 1-2 green chilli
• 11/2 cup green peas
• 11/2 cup methi leaves
• ¼ - 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1-2 tbsp lemon juice

• Methi rice is the ultimate comfort food that's simple yet packed with so much flavour.
• Start by rinsing a cup of rice and soaking it for about 20 minutes. Alternatively, use 3 cups of leftover cooked rice.
• If using raw rice, bring 2 cups of water to a boil, add the soaked rice, and cook until done with separate grains. Let it cool completely.
• Prepare 1¼ cups of fresh methi leaves by plucking them off the stems and washing thoroughly.
• Heat 2 tablespoons of oil or ghee in a pan. Add 1/2 teaspoon cumin seeds, a couple of green cardamoms, and 1-2 finely chopped garlic cloves. Saut until aromatic.
• Add 1-2 slit green chillies and cook for a minute. Stir in 1/2 cup of green peas and saut for another minute.
• Add the methi leaves and saut for 3-4 minutes until wilted. Sprinkle ¼-1/2 teaspoon garam masala and a pinch of turmeric. Mix well and turn off the heat.
• Add the cooled rice to the methi-pea mixture. Gently fold to combine without smashing the rice. Add ⅓ teaspoon salt, adjusting as needed.
• Drizzle 1-2 tablespoons of lemon juice over the rice for a zesty finish. Taste and tweak the seasoning if required.
• Serve hot with raita or a simple salad for a light, wholesome meal.
• Instant Pot Method:
• Follow the same steps for soaking the rice and prepping the methi leaves.
• Set the Instant Pot to saut mode. Heat oil, then add cumin seeds, cardamoms, garlic, and green chillies. Saut until fragrant.
• Add peas and methi leaves, cooking until the leaves wilt. Stir in the spices and salt.
• Add the soaked rice and 1¼ cups of water. Cancel saut mode, scrape the bottom, and seal the lid.
• Pressure cook for 5 minutes (basmati) or 10 minutes (regular rice). Let it naturally release pressure for 5 minutes, then quick-release the rest.
• Fluff the rice, adjust salt and lemon juice, and serve hot. This recipe of Methi rice is perfect for any occasion.