Methi Rice

Here is another great way to use Methi or Fenugreek leaves. Though the main ingredient is the Methi leaves as the name of the dish suggests, this recipe also includes other vegetables. I have used peas and Kohlrabi/Knolkhol as I wanted to maintain the green color of the dish but you can use other vegetables too. A great way to use any leftover vegetables before your next grocery shopping routine!

Methi Rice


Methi leaves, chopped – 2 cups
Kohlrabi, sliced – 1 cup
Green peas – 1/2 cup
Onion, finely chopped – 1 cup
Basmati rice – 1 cup
Green chillies – 2
Cumin seeds – 3/4 tsp
Garlic – 4 to 5 cloves
Ginger, finely chopped – 1/2 tsp
Coconut, grated – 3 tbsp
Oil – 1 tbsp
Salt – to taste


  • Soak the rice in water
  • Grind the green chillies, cumin seeds, garlic, ginger and coconut into a fine paste adding water as necessary
  • Heat oil in a pressure cooker and add the onions. Saute until the onion turns golden brown
  • Add the methi leaves, kohlrabi and peas and saute for couple minutes
  • Add the ground paste and rice and saute well for another 3-4 minutes
  • Add salt and 2 cups of water
  • Cover and cook on medium heat till the first whistle. After that, turn the flame to low and cook for 5 more minutes before removing from heat
  • Serve with your favorite raita

Methi Rice 2 Tip: If you are used to cooking in a pan instead of a pressure cooker, using the same amount of water, cover and cook for about 15 minutes on medium heat and for another 5 minutes on low heat. Make sure that the kohlrabi is thinly sliced so they cook better.

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