Methi Ghee Rice | Fenugreek leaves Recipe | Easy Mixed Rice Recipe

Indian Pulao / Rice recipes are packed with flavor. Usually they are made with Basmathi Rice, Coconut Milk, Curd, Ghee and so on. But today I am sharing a fusion of ghee rice and methi pulao with my own twist where the importance is more on the fenugreek leaves, ghee and whole spices that make this a quick version using raw rice/ everyday rice without any coconut milk. This Methi Ghee Rice is a great main that is not spicy and can be accompanied with kurma/ coconut curry or non-vegetarian side. Don't worry the recipe calls for just 1 tbsp of ghee and not any more ;-), I had made a Chettinad Chicken Fry to go with this main, recipe will be posted soon

Ingredients

Raw Rice/ Basmathi - 1 cup (I used raw rice)
Ghee - 1 tbsp
Whole Jeera/ Cumin - 1 tsp
Fenugreek/ Methi leaves - 1 bunch, washed drained and chopped 
Water - 2 cup (to boil)
Whole Spices - 2" size cinnamon, 3-cardamom, 4-cloves, 1- star anise
Onion - 1 large, chopped vertically
Green chilli - 3-4 slit vertically
Ginger garlic paste - 1 tsp
Cashew nuts split - 6-7
Salt- as needed

Method

• Wash and soak rice in water for 20 mins. Cut onions, fenugreek leaves, green chilli and set aside
• In a large non-stick pan heat ghee, once it melts add the whole spices one by one starting from cinnamon, star anise, cardamom, cloves and wait for them to release aroma, now add cashew and whole jeera/cumin, once it starts changing color add in the onions, green chilli and saute for 2-3 minutes until they are fully transparent now add the ginger garlic paste and saute until the raw smell goes.
• Add the chopped methi leaves and saute until the leaves wilt /shrink keep mixing it for a minute. Now add the soaked rice and saute for 1 minute
• Add the water and mix well, add salt and cover the pan with a tight lid. Bring the water to a boil on high flame and keep a dosa tawa/ skillet on the stove and place the pan on top (this helps to avoid the rice from burning) after 1 minute bring it to medium-low flame
• Cook for 15 minutes or until all the rice is cooked and water disappears. Check the rice and salt
• If needed add lime juice on top

Serve hot with your favorite curry

Cooks Wisdom

- You can also use basmathi rice instead of raw rice and also add coconut mil by replacing 1 cup of water with coconut milk
- The rice has a light brown hue from the onions and the methi leaves
- Keeping a dosa tawa/ skillet under the pan stops the rice from getting burnt, you can alternately do this recipe in a pressure cooker 
- This recipe is not at all spicy you can increase the spice by adding 2 extra green chillis or by adding 1/4 tsp of white pepper powder