Sindhi style Methi Rice

Contributed by Vandana Khurana

Ingredients

1 ½ cup Basmati rice

1 bunch of fresh methi/ fenugreek leaves chopped fine

1 large onion sliced

1-2 tbsp of ghee

2 green chillies

¾ cup chopped vegetables

1 small piece of ginger

1 tsp Jeera Seeds

5-6 cloves of garlic

1″ piece of cinnamon

3 cloves

½ tsp Red Chilli

½ tsp Coriander powder

¼ tsp Turmeric powder

Oil

Salt to taste

Procedure

1. Heat 2 to 3 tbsp oil in an open pan or kadai and saute the following spices- 1/2 tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves cut finely.

2. Then add 1 thinly sliced onion. Stir often and saute the onion till it turns golden.

3. Then add the crushed/grinded ginger, garlic and green chilli paste. Stir and saute till they leave oil on the sides.

4. Now add the finely chopped methi leaves. About 2 cups of methi leaves which have been finely chopped. Stir and saute till the leaves change colour a bit.

5. Then add 3/4 cup chopped mix vegetables and stir well. You can add veggies like carrots and peas. Cubed Potatoes with skin are optional.

6. Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp coriander powder. Stir very well again.

7. Add the soaked basmati rice. Stir and saute for a minute.

8. Pour in 2 cups of water. Season with salt. Stir again.

9. Cover the pan and cook for 7-8 minutes or till the water dries.

10. A few drops of lime juice will enhance the absorption of Iron in Methi.

Serve Methi rice hot with some roasted papad and Pudina chutney.😀😀