Capsicum Fenugreek (Methi) Leaves Rice in Cooker Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Flavorful Indian Rice Dish

This is a quick and easy rice dish made with fresh fenugreek (methi) leaves and capsicum with spices. It is flavorful, delicious and has a unique aroma.

In India, fenugreek leaves are called methi leaves. Fenugreek leaves are low in calories and high in antioxidants. Including these leaves in the diet improves our health.

Cook Time

Ingredients

• 2 tablespoons oil
• 1-2 tablespoons ghee (clarified butter)
• 1 tablespoon peanuts
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds, divided
• 1 tablespoon sesame seeds
• 1 inch ginger
• 1/2 cup fresh grated coconut
• 1 teaspoon tamarind
• 2-3 red chilies, can use spicy or non spicy
• 1 cup fresh fenugreek leaves, washed and chopped
• 1-2 capsicum, washed and cubed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 cup rice, washed
• 2 1/2 cups water, or as needed
• salt, to taste

Instructions

1. Add 1-2 tablespoons of oil in a frying pan. Add peanuts, chana dal and urad dal. Fry till aromatic. Add coriander seeds and 1 teaspoon cumin seeds; fry for about 1 minute or till the color turns brown.
2. Add the ginger, coconut, sesame seeds and star anise. Then add byadagi red chilies and tamarind. Fry till the coconut turns brown. Switch off the flame and let it cool down.
3. After it has cooled down, grind it to a fine powder without adding water.
4. Pluck, wash and chop the fresh fenugreek (methi) leaves. Set aside.
5. Wash and chop the fresh capsicum roughly and set aside.
6. In a cooker, heat 1 tablespoon of ghee. Splutter the mustard seeds and 1 teaspoon cumin seeds.
7. Add chopped capsicum and fry for 1 minute.
8. Add chopped methi leaves and fry for 1 minute.
9. Add 1/2 teaspoon of turmeric powder, mix well.
10. Add ground powder (from step 3). Mix well and continue to fry.
11. Add the washed rice and mix well.
12. Add 2 1/2 cups of water and let it come to a boil.
13. Add salt to taste, close the lid of a pressure cooker and take 3 whistles. Switch off the flame and let the pressure release on its own.
14. After the pressure release completely, open the lid of the cooker. Give a gentle mix.
15. Serve hot with salad or raita and enjoy.

Capsicum methi rice with step wise pictures

Scroll to Continue

Read More From Delishably

Is Celeriac a Nightshade Vegetable?

Easy Pumpkin Soup

Smoky Eggplant Mash (Baingan Bharta)

Notes

• Optional additions: Peas and cashews can be added to this dish.
• Spice level: Use byadagi red chilies (non spicy) if you don't want the rice to be spicy. Use Guntur red chilies (spicy) if you want spicy rice. Or use green chilies to increase the spice level.
• Cooking vessel: Instead of cooking this dish in a pressure cooker, you can cook it in a pot. Prepare the ground powder using the listed ingredients, fry capsicum and leaves, add prepared rice, mix well and serve.
• Tamarind substitution: Lemon juice can be added to this dish. Skip using tamarind if using lemon juice.
• Type of rice: I used sonamasoori rice here. Any kind of rice can be used to prepare this dish.
• Rice-to-water ratio: The ratio I used here is 1:2.5. However, it can vary from rice to rice. Add the water accordingly.