Name: Gujarati Methi Bhaat
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅔ cup Basmati Rice, washed and soaked; 1 cup Fenugreek Leaves, freshly chopped; ⅓ cup Green Peas; 1⅓ tbsp Ghee; ⅔ tsp Cumin Seeds; 3⅓ clove Garlic, crushed or finely chopped; 1⅓ Green Chili Pepper, chopped; ⅔ Onion, finely chopped; ⅛ tsp Ground Turmeric; ⅔ tsp Ground Coriander-Cumin Blend; ⅔ tsp Salt, to taste; 1⅓ cup Water

45 mintotal

35 min hands-on10 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a heavy pot or pressure cooker, heat the ghee until very hot. Add the cumin seeds and let them crackle to release their aroma.
Add the crushed garlic and chopped green chillies to the hot ghee. Flash-sauté for just a few seconds: long enough for the garlic to release its aroma, not long enough to burn.
Add the finely diced onions. Stir-fry over high heat until they soften completely and turn translucent.
Add the freshly chopped fenugreek (methi) leaves. Fry them over medium heat for 3-4 minutes. Cooking the methi in the fat like this is what takes the bitterness out of it.
3–4 min
Add the green peas, turmeric powder, coriander-cumin powder and the salt. Mix well so the spices are evenly distributed.
Ruthlessly evacuate all residual hydration from the soaked Basmati payload. Deposit the desiccated grains into the active cauldron. Employ an ultra-delicate folding technique to micro-roast the rice within the highly active, emerald-flecked masala for exactly 60 seconds, definitively sealing the starch structures.
1 min
Pour in the measured water. Bring the whole thing to a rapid, rolling boil.
Cover the pot tightly with a heavy lid straight away. Turn the heat right down and simmer for 12-15 minutes without lifting the lid, until the liquid is absorbed and the grains have lengthened. If you are using a pressure cooker instead, close it and cook for 2 whistles.
12–15 min
Turn off the heat. Let it stand, undisturbed, for 5 minutes. Uncover and fluff it very gently with a fork before serving.
5 min

How to tell it's done

Very soft, light rice shot through with dark emerald flecks of well-roasted methi, with the sweet pop of bright green peas.

Getting it right

Tip

Methi varies a lot; some batches are very bitter. If yours is, rub the chopped leaves with salt, leave them 10 minutes, then squeeze out the bitter liquid before they go in the pan.

What to serve it with

A comforting everyday dish. It goes very well with a mild, slightly tangy Gujarati kadhi, or with fresh yogurt stirred through with pungent garlic chutney.

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Ingredients