I'm very fond of methi or fenugreek leaves. Its a very versatile vegetable which can be used in a variety of dishes like curries, paratha, rice and dal. Methi rice is a great recipe I learnt from my mom.
Try it out.
What do I need??
Try it out.
What do I need??
3 tablespoon oil
1 cup basmati rice
1 cup methi (fenugreek) leaves, finely chopped
2 tablespoon coriander leaves finely chopped
1/2 teaspoon mustard seeds
1/2 bowl finely chopped onion
4 cloves of garlic, finely chopped
2 tablespoons grated dry coconut
1 tablespoon finely chopped green chillies
1 teaspoon khas khas or poppy seeds
1/4 teaspoon haldi or turmeric powder
1 tablespoon lemon juice
1 tablespoon Ghee
10-12 cashews
2 cups of water
Salt to taste
1 cup basmati rice
1 cup methi (fenugreek) leaves, finely chopped
2 tablespoon coriander leaves finely chopped
1/2 teaspoon mustard seeds
1/2 bowl finely chopped onion
4 cloves of garlic, finely chopped
2 tablespoons grated dry coconut
1 tablespoon finely chopped green chillies
1 teaspoon khas khas or poppy seeds
1/4 teaspoon haldi or turmeric powder
1 tablespoon lemon juice
1 tablespoon Ghee
10-12 cashews
2 cups of water
Salt to taste
What are the steps??
1. First, wash and soak the rice.
2. Heat the oil in a pressure cooker.
3. Fry the cashews to a light brown colour and keep aside.
4. Add mustard seeds in the oil. Once they pop, add finely chopped garlic, onion and green chillies. Saute till the onion is soft.
5. Add khas khas and dry coconut and saute for 30 seconds.
6. Now add the finely chopped coriander and methi leaves. Cook well till they are reduced to half.
7. Add turmeric powder and salt to taste.
8. Now add the soaked rice and mix well. Saute for about a minute and then add the water.
9. Close the lid of the cooker and switch the heat off after 3 whistles.
10. After the lid opens, squeeze lemon juice and gently mix. Be careful not to break the grains of rice.
Garnish with the fried cashew pieces and enjoy methi rice with papad and raita.
3. Fry the cashews to a light brown colour and keep aside.
4. Add mustard seeds in the oil. Once they pop, add finely chopped garlic, onion and green chillies. Saute till the onion is soft.
5. Add khas khas and dry coconut and saute for 30 seconds.
6. Now add the finely chopped coriander and methi leaves. Cook well till they are reduced to half.
7. Add turmeric powder and salt to taste.
8. Now add the soaked rice and mix well. Saute for about a minute and then add the water.
9. Close the lid of the cooker and switch the heat off after 3 whistles.
10. After the lid opens, squeeze lemon juice and gently mix. Be careful not to break the grains of rice.
Garnish with the fried cashew pieces and enjoy methi rice with papad and raita.
Any tips??
1. The main source of spice in the dish is green chillies. If you are used to very spicy food, either increase the amount of green chillies or add red chilly powder according to taste after adding turmeric powder.
