Ingredients:
- 1/2 cup Basmati Rice (long grained rice)
- 1 cup chopped Fresh Fenugreek Leaves (methi)
- 1-inch piece of Cinnamon
- 2-3 Cloves
- 1 medium size Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1 teaspoon Ginger-Garlic Paste
- 1¼ cups Water
- Salt to taste
- 1 tablespoon Oil
- 1/2 tablespoon Ghee
Method:
- Wash and soak basmati rice in water for 20 minutes and drain the water.
- Heat oil and ghee together in a pan (pressure pan or normal pan). Add cinnamon and cloves and allow them to crackle. Add onion and sauté until it turns light brown. Add green chilli, ginger-garlic paste and sauté for 30 seconds.
- Add chopped fresh fenugreek leaves.
- Stir and cook for 2-minutes.
- Add drained rice and sauté until rice starts to stick to the bottom for 1-2 minutes.
- Add 1¼ cups water and salt and bring it to boil over medium flame.
- When it starts to boil, cover it with the lid and cook it for 8-10 minutes over low flame. Do not open the lid in between otherwise rice may remain uncooked.
- Turn off flame and let it settle for 7-8 minutes. After that, remove the lid and fluff the rice with a fork.
- Transfer methi rice to serving plate and serve it hot with yogurt raita.
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