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Methi Rice

Ingredients for Methi rice

•1 bunch methi leaves cleaned
•1 onion chopped fine
•1 tbsp ginger garlic paste
•1/2 cup thick coconut milk or coconut milk powder
•1 cardamom
•½ inch cinnamon
•2 cloves
•2 cups rice
•4 cups water
•3 green chillies slit
•2 tspn ghee
•2 tspn lime juice
•1 small tomato
•2 tspn chilli powder
•1 tspn coriander powder
•1 tspn garam masala powder
•½ tspn sugar
•Salt to taste
Preparation method for Methi rice

Wash the rice and soak for about 15 minutes. In the meanwhile clean the methi leaves ( remove from stem) and wash them and chop them coarsely. Make sure the leaves are washed in water atleast 3 or 4 times.

In a pressure pan, pour ghee. Add cinnamon, clove and cardamom. Once the cardamom splutters add onions and sauté until translucent. Add the methi leaves and fry for a minute on a low flame. Add ginger garlic paste and continue frying till the raw smell is gone. Add the chopped tomatoes, green chillies and fry them till tomatoes are done.

Next add all the dry spices and mix well. Fry till the ghee leaves the sides of the cooker. Add coconut milk in a thin stream and mix well. Add salt, sugar and stir well. Once the mixture starts boiling, add soaked rice, lemon juice and water. Mix well and pressure cook it for 3 whistles. Once done just mix the rice slightly with a spoon so that the rice gets coated properly with the masala.

Serve hot with curd or raitha.


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