Tomato methi rice

#myrecipe

By Shaalini Shaalu

Mar, 30th

519

Servings

2 persons

Cook Time

30 minutes

Ingredients

13 - 15

Ingredients

Rice
Methi leaves
Tomato
Onion
Star anise
Bay leaf
Cumin
Ghee
Cinnamon
Cloves
Cardamom
Turmeric
Garam masala
Curd
Salt

Instructions

Wash 1 Cup Basmati Rice well and add 1.75 cups of water. Pressure cook for three releases of pressure. When the pressure cooker cools, remove the rice and leave it to cool a bit. Use a fork to gently mix the rice and separate the grains. In a heavy bottomed vessel, over medium flame, heat 1 tbsp ghee. Add 1 tsp cumin, 4 cloves, 1″ piece of cinnamon, 1 star anise, 1 black cardamom, and 1 bay leaf. Stir-fry for 1 minute. Add 1 cup finely chopped onion and stir-fry till the onion pieces are transparent. Add 1 cup finely chopped tomato pieces and stir-fry till the tomato pieces soften a bit. Add 1 cup roughly chopped methi leaves and stir-fry till the leaves wilt and soften. Add 1/2 tsp turmeric and 1 tsp garam masala. Mix well and turn off the heat. Add 2 tbsp dahi and mix well. Add the cooked rice and salt. Mix well with a gentle hand. Cover the Tomato Methi Rice and set aside for 10 minutes. Serve hot.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.