Fenugreek Leaves Rice | Menthi Aaku Biryani | Methi Biryani

Fenugreek Leaves Rice, also known as Menthi Aaku Biryani or Methi Biryani, is a delicious and nutritious South Indian dish that combines the unique flavor of fenugreek leaves with aromatic spices and vegetables. This biryani is not only flavorful but also packed with health benefits, as fenugreek leaves are rich in iron, fiber, and various vitamins. It's a perfect meal for lunch or dinner and can be enjoyed with raita or curry. In this recipe, we'll guide you through the step-by-step process to prepare this delightful dish at home.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Bowl measurement: 250 ml

Quick Navigation:

• Ingredients
• Whole Spices
• Sliced Vegetables
• Other Ingredients
• Procedure
• Step 1: Sauté the Fenugreek Leaves
• Step 2: Add Turmeric and Salt
• Step 3: Set Aside the Cooked Fenugreek Leaves
• Step 4: Sauté Whole Spices
• Step 5: Add Onions and Green Chillies
• Step 6: Add Garlic Pods and Mint Leaves
• Step 7: Add Ginger-Garlic Paste
• Step 8: Add Vegetables and Salt
• Step 9: Add Milk Cream (Optional)
• Step 10: Blend the Cooked Fenugreek Leaves
• Step 11: Add Fenugreek Paste to the Pan
• Step 12: Add Rice and Sauté
• Step 13: Add Water and Cook
• Step 14: Serve the Fenugreek Leaves Rice
• Conclusion

Ingredients

• Fenugreek leaves (Pedda Menthi Aakulu): 1 bowl

• Rice: 2 bowls (any variety)

Whole Spices

• Bay leaf (Biryani Aaku): 1
• Cinnamon sticks (Dalchina Chakka): 2 small pieces
• Cloves (Lavangam): 4-5
• Cardamom pods (Yalukalu): 2-3

Sliced Vegetables

• Carrot: 1/2 bowl, sliced
• French beans: 1/2 bowl, chopped
• Peas: 1/2 bowl
• Onion: 1 medium, sliced
• Green chillies: 5-6, sliced

Other Ingredients

• Ginger-Garlic paste (Allam Velulli Paste): 1 tablespoon
• Mint leaves: A handful
• Coriander leaves: A handful
• Garlic pods (Velulli Rebbalu): Few (optional)
• Turmeric powder (Pasupu): 1/2 tablespoon
• Salt: To taste
• Oil or Clarified Butter (Ghee): 4 tablespoons
• Water: 4 bowls
• Milk cream: 2 tablespoons (optional)

Procedure

Step 1: Sauté the Fenugreek Leaves

In a thick-bottomed pan, heat 1 tablespoon of clarified butter (ghee) over medium flame. Add the fenugreek leaves and sauté for about 1 minute until they start to soften.

Step 2: Add Turmeric and Salt

Add 1/2 tablespoon of turmeric powder and 1/2 tablespoon of salt to the fenugreek leaves. Increase the flame to high and sauté for another 2 minutes until the leaves are well cooked and the raw smell of turmeric disappears.

Step 3: Set Aside the Cooked Fenugreek Leaves

Turn off the flame once the fenugreek leaves are cooked. Allow them to cool slightly, then set them aside for later use.

Step 4: Sauté Whole Spices

In a separate large pan or pressure cooker, heat 2-3 tablespoons of oil over medium flame. Add the bay leaf, cloves, cardamom pods, and cinnamon sticks. Sauté the spices for about 1 minute until they release their aroma.

Step 5: Add Onions and Green Chillies

Add the sliced onions and green chillies to the pan. Sauté for 2 minutes over medium flame until the onions turn golden brown.

Step 6: Add Garlic Pods and Mint Leaves

Add a few garlic pods to the pan (optional) and sauté for half a minute. Then, add the mint leaves and stir well.

Step 7: Add Ginger-Garlic Paste

Immediately add 1 tablespoon of ginger-garlic paste to the pan. Sauté for about 1 minute over medium flame until the raw smell disappears.

Step 8: Add Vegetables and Salt

Add the sliced carrots, chopped French beans, and peas to the pan. Mix well and sauté for 2 minutes over medium flame. Add salt to taste and stir thoroughly.

Step 9: Add Milk Cream (Optional)

Add 2 tablespoons of fresh milk cream to the pan (optional) and mix well. Sauté for another minute to incorporate the cream into the mixture, enhancing the richness of the dish.

Step 10: Blend the Cooked Fenugreek Leaves

While the vegetables are cooking, transfer the cooked fenugreek leaves to a blender and blend them into a smooth paste.

Step 11: Add Fenugreek Paste to the Pan

Add the fenugreek leaves paste to the vegetable mixture. Mix thoroughly to combine all the ingredients, ensuring the paste is evenly distributed.

Step 12: Add Rice and Sauté

Add the cleaned rice to the pan. Gently mix the rice with the vegetable and fenugreek mixture. Sauté for about 1 minute over medium flame to slightly toast the rice.

Step 13: Add Water and Cook

Add 4 bowls of water (using the same bowl used to measure the rice) to the pan. Stir well and check for seasoning, adjusting salt if necessary. Cook the rice in a pressure cooker or rice cooker.

Note: For 1 bowl of rice, use 2 bowls of water. Cook in a pressure cooker for up to two whistles or until the rice is fully cooked.

Step 14: Serve the Fenugreek Leaves Rice

Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves if desired. Your hot and healthy Fenugreek Leaves Rice is now ready to serve.

This flavorful dish pairs well with any raita, Aloo Kurma, or Aloo Tomato Kurma. Enjoy your meal!

Conclusion

Fenugreek Leaves Rice, or Menthi Aaku Biryani, is a wholesome and aromatic dish that brings together the goodness of leafy greens and the comfort of rice. The unique flavor of fenugreek leaves combined with spices and vegetables makes it a delightful meal for the whole family. Not only is it delicious, but it's also packed with nutrients, making it a healthy choice for any occasion. We hope you enjoy preparing and savoring this traditional recipe. Happy cooking!