Wednesday, 16 July 2014

Methi Rice


1 bunch fresh methi leaves
Garlic pods 8-10 crushed
1 cup rice
2 cups water
Salt as per taste
Red chilli powder
Jaggery or sugar (as required. I add jaggery because methi leaves are little bitter)

for tadka
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Hing a pinch

Methi Rice
  1. Wash & chop the methi leaves. Keep aside. Heat oil- add mustard seeds, cumin seeds, turmeric powder, hing, garlic. Let the garlic turn little brown. 
  2. Add methi leaves, salt, red chilli powder & sugar/ jaggery. After methi leaves become soft add rice & mix well. Add boiled water & close the pan. Cook the rice for 3-4 whistles.
  3. Serve with curd.