3 METHI RICE

Methi Rice / Vendhaya Keerai Sadham / Fenugreek Leaves Rice

I like methi leaves a lot, whenever I buy them I try to get extra bunches so I can prepare many dishes with it. Today I wanted to make methi palav, but ended up making methi rice, one of my favourite.

Basmati rice - 2 cups
Methi leaves - 2 cups
Onion - 1 medium chopped fine
Tomato - 2 small chopped fine
Ginger garlic paste - 1 tbsp
Green chillies - 2 slit long
Chilli /sambar powder - 3/4 tsp
Jeera/cumin seeds - 3/4 tsp
Salt as needed
Oil - 2 tbsp
 

 
Wash and soak rice for 15 minutes..later cook in a rice cooker with little salt adding 3 1/2 cups to 4 cups of water...when done, remove and let it cool.

Clean and remove the leaves from methi bunch, wash and pat dry. Do not chop before hand as they will turn out bitter. Just chop the leaves coarsely few mts before you add in your cooking.

Heat oil in a kadai/pan and add jeera/cumin seeds...when they start to splutter up add onions and fry till light brown...next add ginger garlic paste and saute for a minute....then add chopped tomatoes and mash to cook well...fry well till they are mashed, pulpy and then all the water out of it leaves or completely dries out....then add chopped methi leaves( you can chop it fine or coarsely)...and fry till the leaves are cooked...next add salt and chilli /sambar powder and mix well...finally add cooked rice and mix gently.