Methi Rice

You know, over time, I've really come to love the taste of methi leaves (fenugreek leaves). They have a very mildly bitter flavor that I just love. However, this rice recipe is unique in that you will not taste any bitterness! So, if you are trying to get someone you know to eat methi, this is the recipe for you!

Ingredients:

Basmati rice - 2 cups
Methi leaves - 2 small to medium bunches, cleaned and chopped
Onions - 1 medium, sliced finely
Tomatoes - 2 medium, chopped
Chilli powder - 1 tsp or to taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Water - 2 1/2 cups
Milk - 1/2 cup
Salt to taste
Oil

To grind:
Green chillies - 4 or to taste
Garlic - 3 pods
Ginger - 1/2 inch piece

Method:

1. Wash basmati rice and soak in cold water (enough to cover the rice) for 30 minutes. Then, drain the soaking liquid off of the rice.

2. Heat oil in pan. Add chopped onions and fry until translucent.

3. Add the ground paste (garlic, ginger, green chillies) and fry until raw smell goes away.

4. At this stage, add tomatoes, methi leaves, and all spice powders. Fry for a few minutes until the methi leaves wilt and the tomatoes get slightly mushy.

5. Now, add the water, milk, and salt to taste. Bring the mixture to a boil and add the drained, soaked rice.

6. Cover the pan and cook on low heat until the rice has absorbed the liquid and is cooked (approximately 15 minutes).

7. Allow cooked rice to rest for about 10 minutes. Then fluff it with a fork and serve hot with raita/pachadi.

yummy methi rice!