Methi Fried Rice with Spiced Ghee and Fenugreek Paste
Indian spiced fried rice infused with ground fenugreek leaves, fresh herbs, and aromatic whole spices tempered in ghee. Toasted split grams, cashews, and coriander paste create a savory, herbaceous dish with subtle sweetness from cardamom and cinnamon. Serve as a main course with cooling raita.
Ingredients
- 1 cup uncooked rice
- 2 tbsp ghee
- 1 tbsp oil
- 1 inch cinnamon stick
- 1 black cardamom
- 1 green cardamom
- 4 cloves
- 4 peppercorn
- 1 bay leaf
- 1 dried red chilli
- ½ tsp fenugreek seeds
- 2 tsp split black gramurad dal1:1legume
same texture and nutty flavor
- 2 tsp split bengal gramchana dal1:1legume
similar sweetness and texture
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ cup cashews
- 1 tsp garam masala powder
- 1 tsp coriander powdercilantro powder1:1herb
fresher flavor profile
- salt, to taste(optional)
- 2 cup fenugreek leavesspinach1:1leafy green
different herbaceous note, less bitter
- 1 cup coriander leaves, chopped
- 8 garlic cloves
- 2 green chillies, chopped
- 1 inch ginger, piece
- 6 curry leaves
- 1 tsp coriander powdercilantro powder1:1herb
fresher flavor profile
Instructions
- 1
Cook the rice and set aside.
- 2
Grind fenugreek leaves, coriander leaves, garlic, green chillies, ginger, curry leaves, and coriander powder into a paste.
- 3
Heat ghee and oil in a pan. Add cinnamon stick, black cardamom, green cardamom, cloves, peppercorn, bay leaf, dried red chilli, fenugreek seeds, split black gram, split bengal gram, mustard seeds, and cumin seeds. Saute until mustard seeds splutter.
- 4
Add cashews and saute until light brown.
- 5
Add the ground fenugreek paste and saute for 3-4 minutes without overcooking.
- 6
Stir in coriander powder, garam masala powder, and salt. Saute for 1-2 minutes more.
- 7
Add cooked rice and mix well.
- 8
Serve hot with raita or plain curd.
Tips
Do not overcook the fenugreek paste or the rice will lose its green color.
Toast the whole spices until mustard seeds splutter to release their oils and deepen flavor.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of oil.
Prepare the fenugreek paste up to 1 day ahead. Cook rice in advance and store separately.
Serve hot with raita, plain curd, or a squeeze of lemon juice.
Common Mistakes
Overcook the fenugreek paste to avoid losing the green color in the rice.
Skip tempering the spices to avoid flat, underdeveloped flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness and texture
fresher flavor profile