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Methi rice (Fenugreek leaves Rice)

Methi rice (Fenugreek Leaves Rice)


 

This nutritious recipe from my sister’s kitchen is delicious and can be whipped up in a jiffy.

 

Methi leaves are strong antioxidants, promote heart and bone health, aid digestion and are said to prevent anaemia. 

 

Since Methi leaves have many health benefits they should be included in your weekly diet plan. They have a slightly bitter taste that lends a unique flavor to any dish they are added in.

 

This recipe makes good use of this power packed nutritious leaf.

 

Ingredients:

 

2 cloves ( Lavang)

½ inch piece Cinnamon

3 pods Garlic – chopped

2 Green Chillies – slit length wise

1 cup Methi leaves ( Fenugreek leaves) – Washed well and chopped finely

2 Onions – Sliced fine

½ Tsp Ginger Garlic paste

½ Tsp Jeera powder ( Cumin Powder)

1 Tsp Biryani Masala  ( Any store bought brand)

Salt to taste

3 Cups Cooked Rice

Juice of 1 Lime

2 Tbsps Oil or Ghee

10 Cashew Kernels ( Optional)

 

Let’s get started:

Heat a pan. Add 2 Tbsps Oil or Ghee. Fry the cashew kernels, if using, till a light golden brown. Drain and keep aside for garnishing.

Add the cloves and Cinnamon and fry for a few seconds. Add the chopped Garlic and fry for a  minute.

Add the washed and chopped Methi leaves and on medium flame fry for three to four minutes till well wilted.

Add the sliced Onions and fry till the onions turn translucent.

Add the Ginger Garlic paste, Jeera Powder and Biryani Masala and fry for a minute till well mixed with the onions and a nice aroma emanates.

Add Salt and cooked Rice and mix well till rice and Methi leaves mixture is well combined. Use a light hand or the rice will get mashed. Ensure that rice grains remain separate.

Squeeze the Lime Juice and mix.

Garnish with fried Cashew Kernels and serve hot with Cucumber Raita.

A quick and delicious one pot meal is ready to serve.


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