Methi Rice Recipe | How to Make Methi Rice without Onion and Garlic | Methi Rice

What is Methi Rice Recipe

Methi Rice Recipe is a simple rice preparation made up of (as the name suggests) rice and fenugreek leaves (methi). Methi has an awesome flavour and can pep up any dish. It takes the “simple rice” to another level.

You can add other vegetables such as carrot, cauliflower, peas, tomatoes, onions etc. But that will make it a pulao and I like to serve Methi Rice Recipe with different Indian gravies, so I keep it very basic. Further I have flavoured the rice with clarified butter (ghee), cumin seeds and cinnamon stick. You can add ginger, garlic, green chillies etc.

Methi is loved by one and all in my family. Therefore I use it in many preparations such as aloo methi, paneer methi, methi wali dal, methi muthiya, methi gotte, methi malai matar etc. However if you are not this much fond of methi, you can reduce its bitterness. For that take methi in a colander. Sprinkle some salt. Leave it for 10 minutes. Squeeze out the water and off goes the bitterness too. Then use it, you will love it.

Rice lovers will love vegetable dum biryanigatta pulao etc. Methi lovers will love methi malai matarmethi muthia etc.

How To Make Methi Rice Recipe

1. Wash 1 cup rice properly. Soak in sufficient water for 20 minutes. Wash2 cups fenugreek leaves properly. Chop them.


2. Heat 2 tbsp oil. Add 1 tsp cumin seeds. Once they crackle, add 1” cinnamon stick. Let it be aromatic.


3. Add 2 cups chopped fenugreek leaves. Sauté for a minute. Do not overcook otherwise the colour and nutrients will be lost. Add 1cup soaked rice, 1 tsp red chilli powder, 1/2 tsp turmeric powder and salt to taste. Cook for 2 minutes.


4. Add 2 cups water. Let it come to a boil.


5. Lower the flame and cover the pan. Place some weight on the cover so that the steam doesn’t escape. Let it cook for 10 minutes. The water will be absorbed by the rice and the rice will turn soft. Turn off the flame. Let the rice rest for another 10 minutes. Thereafter flip them once.


6. Serve methi rice with gravies and dal.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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