Description
Fenugreek Rice Pilaf (Methi Chawal) is a comforting Sindhi-style rice dish made with fragrant basmati rice, fresh fenugreek leaves, tomatoes, ginger, garlic, and turmeric. This simple one-pot vegan meal is light, nourishing, and beautifully aromatic.
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup chopped fenugreek leaves (fresh or frozen)
- 1 tablespoon vegetable oil
- 1 green chili, finely chopped
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 medium tomato, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
Instructions
- Rinse basmati rice under cold water until water runs clear. Soak for 15–20 minutes, then drain.
- Heat vegetable oil in a medium saucepan over medium heat.
- Add green chili, ginger, and garlic. Sauté for about 1 minute until fragrant.
- Add chopped tomato and cook for 2–3 minutes until softened.
- Stir in fenugreek leaves and turmeric. Cook 4–5 minutes on medium-low until softened and aromatic.
- Add drained rice and gently sauté for 1 minute to coat with the mixture.
- Pour in water and add salt. Stir and bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 12–15 minutes until rice is cooked and water absorbed.
- Turn off heat and let rest covered for 5 minutes.
- Fluff gently with a fork and serve warm.
Notes
- Use 2 tablespoons dried fenugreek leaves if fresh is unavailable; crush before adding.
- Add cumin seeds to oil for extra aroma.
- Green peas or carrots can be added for texture.
- Squeeze fresh lemon juice before serving for brightness.
- Store refrigerated up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
