Methi Rice

Moving towards the second day of first week of BM#38, continuing the marathon with Gourmet with Rice dishes I am posting another delicious one pot meal; Fenugreek/Methi Rice.
Fenugreek leaves are the member of green leafy vegetables enriched with Iron, Fiber and other Vital nutrients. The seasonal fenugreek leaves are going to end soon within one or two weeks. I have purchased the methi leaves the last time in this season and used half of them in the rice. The other half bunch is drying in sunlight to be used later throughout the year. To balance the iron and fiber in methi leaves if tomatoes are added it will be highly beneficial and tasty too. I used both tomatoes and methi in the rice dish and the outcome was fabulous. It was a very comforting lunch with my daughter. So let’s start the recipe . Yum

Ingredients:
2 cup cooked rice

1 tomato, chopped
1 onion ,chopped
2 green Chilli , chopped
1/2 cup fenugreek leaves, chopped
2 tablespoon cooking oil

Spices & Salt
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilly powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala

1/4 cup water
1 teaspoon cumin seeds
1 bay leave
2 cloves
2 pepper corns
1 black cardamom

Method:
Heat oil in a wok . Add cumin seeds , bay leave , cloves , pepper corn and cardamom.
Stir and add chopped onions , cook till translucent .
Add salt and spices, mix and add tomatoes and green chillies.
Add 1/4cup water and cover the lid of wok/pan . Let the tomatoes cook till tender.
Add chopped fenugreek leaves and cook without covering for 4-5 minutes on low heat.
At last add cooked rice , stir and simmer for 3-4 minutes with continuous stirring.

Add a spoonful of clarified butter just before serving.

Serve hot with plain yoghurt or salad.

Serve -4. Cooking time-25 minutes

Best regards,

Sapana Behl

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