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November 18, 2008

Methi Rice

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Region : Maharashtra
 Recipe by : ,Cochin , India
18.11.2008
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Ingredients:
   
Basmati Rice or Long Rice (not boiled rice )

-

1 or 2 cup

(Cook the rice and keep aside.)

 

 

Methi (fenugreek leaves)

-

A small bunch

Onion

-

Tomato

-

1  

Garlic

-

5 to 6 pieces

Ginger

-

a small   piece (Make the paste of garlic & ginger )

Green chilly

-

2 - 3

Biryani powder

-

2 tsp

Red chilly powder

-

1 tsp

Turmeric powder

-

1 tsp

Cashew Nuts and Grapes (white)

-

10 or 12

Oil or Ghee

-

4 to 6 spoons

  Popular Tags:
   Tomato,   Biryani,   Grapes,  




If you want add vegetables add carrot/small half capsicum (because some time capsicum will give you bitter taste)/peas/beans ( we can cut in long or small     pieces).
 
Method:

  1. Wash the methi leaves and drain the water completely and keep aside.

  2. Heat oil or ghee in the pan and add garlic paste and fry till light brown color adds the green chilly also.

  3. Then add onion, turmeric powder and fry for some minutes then add tomatoes (if want add vegetable pieces you can add)stir for some minutes then add  methi leaves mixed it well. Cook for 5 minutes (with the small flames).

  4. Then red chilly powder, biryani powder still - fry for 5 to 8 minutes.

  5. Add cooked rice and fry well for another 5 minutes.

  6. Then fry the cashew nuts and grapes in ghee separately add them to the methi rice.

  7. Serve the methi rice with cold raita.

 
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