Coconut Methi Rice

Just like my other dishes, this one also happened to be a total experiment. I was making some rice to eat with plain yogurt and thought to  myself, “Why just eat plain rice with yogurt? Why not add something else to make it tastier?” I immediately reached out to my cupboard and fridge to see what I had. I spiked the plain rice with some spices, coconut and Fenugreek leaves also called Methi leaves in India. Dried methi leaves are called Kasoori Methi. It is very commonly used in the Indian household to make curries, Khormas and Pulao. It adds a distinct flavour and aroma to the dish.

Once cooked, this rice was such a delight to eat with yogurt. The sweetness from the coconut and flavour of the Kasoori Methi was absolutely wonderful. This is perfect for either lunch or dinner.




Total PREP TIME : 25-30 Mins


  1. Rice – 1/2 Cup
  2. Desiccated Coconut – 1/2 cup( Freshly grated coconut works better. I used desiccated coconut since I did not have access to fresh coconut )
  3. Kasoori Methi – 2 Tbsp (Alternative : Fresh Methi leaves)
  4. Oil – 1 Tsp
  5. Bay leaf – 1
  6. Cloves – 2
  7. Cardamom – 2 Pods
  8. A small stick of cinnamon
  9. 1 small onion sliced
  10. Salt – to taste
  11. Red chilli – 1 finely chopped (Alternative: Green chilli)
  12. Yogurt (Optional)


  1. Rinse the rice well in water and drain.
  2. In a pressure cooker or a pot, on a medium flame, add oil, bay leaf and the whole spices(cloves, cardamom and cinnamon).
  3. Once they release their aroma, add the sliced onion, chilli and saute until the onions become soft.
  4. Add coconut and methi(Fenugreek leaves – fresh or dried) and saute for a minute.
  5. Add water(2 cups water for 1 cup rice) and bring it to a boil. Add the rinsed rice and salt to taste.
  6. On a low to medium flame, cook for 2 whistles(if using a pressure cooker) or cook until the rice is soft and fluffy(if using a pot).
  7. Serve the rice with yogurt(Optional), sprinkled with a little paprika or chilli powder.

Enjoy! 🙂


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