Friday, October 2, 2009

Fengreek Leaves Rice (Methi Rice)

Methi Rice is one of Mom's special Rice-based dish which I relish a lot. She gives a new twist to this dish by adding Garlic and Cumin seeds as a seasoning which allows the bitter taste of Fenugreek leaves to mingle with the sharp and Garlic-y flavour of Garlic flakes. Final closing would be Red Chillies of Byadgi variety which is very pleasing. This Rice item suits great for Lunch boxes. I used to carry this in my Lunchbox to workplace and my colleagues would love the aroma of Rice with Methi leaves.

Recipe Source: Mom
Serves: 2 individuals
Preparation time: 30 minutes

Fenugreek leaves (chopped) - 1/2 cup
Rice (pre-cooked) - 2 cups
Garlic flakes (crushed) - 4-6
Cumin seeds - 1/2 teaspoon
Red Chillies (Byadgi variety) - 2
Turmeric powder - 1/4 teaspoon
Salt - As per taste
Oil/Ghee - For frying

Heat Ghee in a deep dish saucepan. Once the ghee melts, add Cumin seeds and Garlic flakes. The seeds will pop up and garlic would get a charred look, add the red chillies and saute well. Add Methi leaves and saute till they wilt and reduce in size. Add turmeric powder and salt. Give a gentle stir. Add Rice and toss well. Once rice is added do not stir too frequently as this would lead to lumps and soggy rice. Once tossed, simmer on low flame for 5 minutes and turn off flame. Serve hot with pickle.

Suggestion: Rice from previous day suits best for this dish as its grainy and has less moisture. Be careful with Methi leaves quantity, if its less the taste is not profound, if its more its offers a bitter taste.

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