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Methi Tomato Rice, an easy and tasty pilaf
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5 from 1 vote

Methi Tomato Rice

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: Indian
Servings: 6 servings


  • 1 medium onion, diced
  • 3 tomatoes, pureed in a blender
  • 1 bunch methi or fenugreek leaves, about 2 cups, tough stems removed, then chopped. Methi often has a lot of grit on it, so be sure to wash it thoroughly in several changes of water.
  • 1 tsp cumin seeds,
  • 1 heaping tbsp curry powder or sambar powder, use either-- they are slightly different flavors but each works
  • 1 ½ cups long-grain rice, like basmati
  • ½ to 1 tsp cayenne pepper or any red chili powder
  • ½ tsp turmeric
  • ¼ cup coriander leaves, chopped
  • 1 tbsp vegetable oil


  • Heat the oil in a saucepan. Add the cumin seeds, stir-fry for a minute, then add the onions.
  • Saute the onions until translucent. Add the tomato puree and the fenugreek or methi leaves. Add the curry powder, cayenne, and turmeric. Stir well and let the mixture cook about 5 minutes over medium-high heat.
  • Add the rice with salt to taste. Stir to coat the rice with the spices and veggies.
  • Add 2 ½ cups of water. Bring to a boil, then put on a tight-fitting lid, lower the heat to the lowest level, and let the rice cook 15 minutes.
  • Turn off and let the rice stand another 10 minutes. Open, fluff with a fork, garnish with coriander leaves, and serve hot.