• Brown basmati rice: 60 grams
• Fresh methi (fenugreek) leaves: 0.5 cup
• Onion (chopped): 2 tbsp 
• Garlic: 2 cloves
• Salt: as per requirement
• Olive oil: 1 tbsp

Instructions for Methi Onion Rice

1. Rinse the brown basmati rice well under cold water until water runs clear. Soak for 10–15 minutes if time allows, then drain.
2. Heat olive oil in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and translucent.
3. Add the garlic (finely chopped or crushed) and sauté 30–45 seconds until fragrant — do not burn.
4. Add the methi leaves and sauté 2–3 minutes until they wilt and any bitterness softens.
5. Add the drained brown rice to the pan, stir to coat the grains with oil and mix with the onions and methi for 1 minute.
6. Pour in 1.5 to 2 cups of water (use a ratio appropriate for your rice — typically 1:2 to 1:2.5 for brown basmati). Add salt as required and bring to a gentle boil.
7. Reduce heat to low, cover the pan, and simmer until the rice is cooked and water is absorbed (about 30–35 minutes for brown rice). Avoid lifting the lid frequently.
8. Once done, turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
9. Serve hot as a simple, flavorful one-pot meal or as a side with yogurt/raita.