Fenugreek Leaves Rice (Methi Pulao)

This recipe for Methi Pulao is a fragrant and flavorful rice dish that’s perfect for a weeknight meal. It’s a great way to use fresh fenugreek leaves (Methi), which are packed with flavor and nutrients. This version simplifies the traditional recipe for a modern kitchen while still preserving all the delicious Sindhi flavors.

Ingredients

• 1 tbsp ghee or oil: Ghee adds a rich, nutty flavor, but any cooking oil works well.
• 1 tsp cumin seeds (jeera): You can find these at any Indian grocery store.
• 2 cloves garlic: Crushed or finely minced.
• 1 green chili: Finely chopped. Adjust to your spice preference.
• 1 tbsp ginger: Crushed or finely minced.
• 1/2 cup chopped onion: Finely chopped.
• 1 medium tomato: Finely chopped.
• 1 tsp turmeric powder (haldi): Gives the rice a beautiful golden color.
• 1 tsp coriander powder (dhania): A staple spice in Indian cooking.
• 1/2 tsp red chili powder: Optional, if you want more heat.
• 2 cups fresh methi leaves: These are the star of the show! You’ll find them in the produce section of an Indian grocery store. Make sure to separate the leaves from the thick stems and wash them thoroughly.
• 1 cup basmati rice: Washed and soaked for 20-30 minutes, then drained. Soaking helps the rice cook evenly and makes it fluffier.
• 1 3/4 cups water or vegetable broth: Broth adds more depth of flavor.
• Salt to taste
• Fresh cilantro: Chopped, for garnish.

Directions

1. Prep the methi: Wash the methi leaves well to get rid of any dirt. A salad spinner works great for this. Roughly chop the leaves.
2. Sauté the aromatics: Heat the ghee or oil in a medium pot or a Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the crushed ginger, garlic, and chopped green chili, and sauté for about a minute until the raw smell disappears.
3. Cook the base: Add the chopped onion and cook until it turns soft and translucent. Stir in the chopped tomatoes and cook until they break down and the oil starts to separate from the masala.
4. Add the spices and methi: Add the turmeric, coriander, and red chili powder. Stir for a few seconds to toast the spices. Then, add the chopped methi leaves and cook until they wilt down, about 2-3 minutes.
5. Combine with rice: Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice grains with the masala. Add the water or vegetable broth and salt. Bring the mixture to a boil.
6. Simmer and cook: Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid while it’s cooking!
7. Rest and serve: Turn off the heat and let the rice rest, covered, for another 5-10 minutes. This helps the steam distribute evenly and makes the rice fluffier. Gently fluff the rice with a fork, garnish with fresh cilantro, and serve hot with Raita (yogurt with vegetables or spices) and Papad.