Methi Rice(Fenugreek Leaves)

Aperture:f/4.5
Focal Length:35mm
ISO:800
Shutter:1/59 sec
Camera:NEX-5R

DSC06633

DSC06636

DSC06637Ingredients:

Methi-1 bunch (2 bunches if using 3 cups of rice).

Green chilies and red chilies-2 -3 each.

Cilantro- 1/2 bunch (finely chopped, food processor works best).

coconut(shredded)-1/2 cup (can substitute for 1/2 cup canned coconut milk)

onions-2(thinly sliced)

Tomatoes-2(diced)

Ginger- 1 inch (shredded or paste)

Cumin powder -1/2 tsp.

Cinnamon and clove powder(combined) -1/4 tsp.

Coriander powder- 2 tsp.

Turmeric-1/4 tsp.

Oil-3 tbsp +1 tsp.

Mustard-1/2 tsp.

Curry Leaves-5

Rice-1 1/2 cup

Water-2 1/4 cups and additional for soaking

Whole seasoning-Star Anise,cardamom,Bay leaves-2 each( Optional)

Method:

1. Soak rice in some water for about half an hour minimum or until you get all the ingredients ready to make  rice

2. Roast chillies, ginger, and coconut in a 1 tsp of oil and Make paste (if using canned coconut, make a paste of just chilies and ginger and add coconut milk to it).

3.Take 3 tbsp. oil in a cooking pot , add  Mustard, curry leaves and whole seasoning if you are using them(star Anise,cardamom, Bay Leaves ) Add onions, Tomatoes and Methi  leaves, saute and add the above coconut, ginger and chili paste and cook for 5 minutes. Add finely chopped cilantro at this time Add dry spiced powders ( cumin, coriander,Turmeric,cinnamon and clove).

4. Now add the soaked, rinsed and washed rice and saute for 2 minutes.

5.Add 2 1/4 cups water and let it come to a boil(takes around 5-7 minutes) .Close the lid and simmer the heat until rice is thoroughly cooked.

Note: Grinding can be avoided by using food processor to shred the ginger, chilies and cilantro.
Tomato can be substituted for tomato paste and shredded coconut for canned coconut milk.

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