Methi being so healthy, we must include a lot in our regular menu. And methi leaves always gets done as the Methi Dal, or Stir fry. So finding another way of cooking methi, makes it so versatile. I had made this rice from Sapana’s space for her baby shower and it was part of the lunch thali I had prepared. The best part was that my boys also liked eating this rice.
I just fell in love with the entire thali, that I have shared couple of different angles. I just couldn’t decide on just one picture that would say it all. so here are some shots in different angles.
Cooked rice – 2 cups
Cumin seeds – 1/2 tsp
Bay leave – 1 no
Cloves – 2
Whole pepper corns 1/2 tsp
Green cardamom – 2
Cinnamon – 1″
For the masala
Onion,chopped – 1 big
Green Chilli, chopped – 3 long
Tomato, chopped – 2 medium
Fenugreek leaves, chopped – 1 cup tightly packed
Cooking oil – 1 tbsp
Ghee – 1 tsp
Salt to taste
Turmeric powder a pinch
Red chilli powder – 1 tsp
Coriander powder – 3/4 tsp
Garam masala – 1/2 tsp
Cumin powder – 1/4 tsp
How to make Methi Rice
Wash and soak rice for 15 mins. Cook in the regular method you follow for cooking Rice. Keep it aside.
Wash and pick the fenugreek leaves. Chop it finely, keep it aside.
Heat oil in a non stick pan, add all the whole spices listed. Saute well.
Next add chopped onions, green chilies and cook till onions turn colour.
Now add chopped tomatoes, salt, and all the spice powders, simmer till tomatoes turn mushy.
Then add chopped fenugreek leaves and cook without covering for 4-5 minutes on low heat.
Once the leaves are cooked well, add 1/4 cup water and cover the pan with lid.
Finally add the cooked rice, combine well and simmer for 5 mins, with lid covered. Just before removing, add ghee.
Serve hot with curds or salad.