Thursday, December 24, 2009

Methi Rice

If you think making methi-pulav is a lengthy task, and needs preparations, and should be decided before making rice, then here’s an alternative. You can make this version of methi-rice after preparing rice. And while the rice is being cooked, the preparations with methi can be done in parallel, which saves time. And the taste is quite different, with an enhanced flavor of fenugreek.
Ever since we learnt this variety of methi rice from an aunt, we’ve switched over to it from the usual pulav style.
Here’s the recipe....
Methi Rice

Preparation time : 10 min
Cooking time : 10 min, apart from making rice
Serves : 4-5

Methi - 1 cup, chopped
Onion - 2 medium sized, chopped (optional)
Green peas - ½ cup (optional)
Cooking oil - 1 Tbsp
Cumin seeds - 1 Tsp
Cinnamon - 1” stick, broken into 4-5 pcs
Cloves - 4-5
Pepper - 8-10
Cooked Rice - 3 cups (preferably Basmati)
Water - 3 cups
Salt - ½ Tsp or as per taste
Coconut - ½ cup, grated
Green chilies - 5-6, depending on taste
Ginger - 1" cube

• Heat oil in a pressure pan and add cumin seeds, cinnamon, cloves and pepper
• After half a minute, add grated ginger, slit green chilies, chopped onion and peas. Sauté for 2-3 minutes
• Add chopped methi leaves and sauté for 3-4 more minutes, till the raw smell of methi is replaced by an aroma of sautéed methi
• Add grated coconut, salt and stir
• Mix in the cooked rice thoroughly and optionally heat it for another few minutes
• Add water and cook in the pressure pan till 2 whistles
• Serve it hot, optionally with any raita

Tips n Tricks:
• Avoid adding methi in excess as it gives the pulav a bitter taste

• Onion and green peas can be added or omitted – both give a different taste


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