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TOMATO METHI RICE (TOMATO AND FENUGREEK RICE)

I usually end up making a very simple Methi pulao every time I buy Methi. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.

tomato methi rice1

This is what you’ll need

Rice: 1 cup

Methi leaves: 2 cups (finely chopped)

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Garlic: 4 cloves (finely chopped)

Green chillies: 3 (finely chopped)

Coriander cumin powder: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Cardamom: 3

Cloves: 3

Cinnamon: 1/2″ piece

Bay leaf: 1

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Wash and soak the rice in water for 15 minutes to half an hour.

2. Heat the oil in a pan and season with the whole spices (bay leaf, cardamon, cloves and cinnamon)

3. Add the onions and saute until transparent.

4. Add the green chillies and garlic and fry for a minute.

5. Mix in the chopped methi and fry for a few more minutes.

6. Add the dry powders and fry for 30 seconds.

7. Add the tomatoes and cook until they are pulpy.

8. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt.

9. Cover and cook until the rice is done and all the water absorbed.

10. Mix well and serve hot with raita.

tomato methi rice

Approximate preparation and cooking time: 35 minutes

Serves: 3-4

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