Thursday, June 11, 2009

Methi Rice

Most of my dishes are quick and not elaborate. I want to keep it that way. It helps people who are in a hurry to prepare lunch and carry it with them. Also, helps lazy people who want to finish off cooking quickly.

Ingredients :

Long grained rice - 2 cups
Methi leaves - 1 1/2 cups (washed and finely chopped)
Grated coconut - 1/2 cup
Onion - thin slices - 1/2 cup
cinnamon - 1 inch
cloves - 4 nos.
cardamom - 4 nos.
Bay leaf - 1
cashews - 10 (Roasted)
Salt - to taste
Water - 4 cups

Method :

Heat the cooker and add some oil/Ghee to it once hot. Add cinnamon, bay leaf, cloves, cardamom and fry till they splutter. Now add the onions and fry till they slightly change their color. Add the methi leaves and fry till the raw smell disappears. To this add the water and a spoonful of salt. Taste the water to ensure that it is slightly saltier than what you want your dish to be like. Add rice and coconut and cook for 2 whistles. Mix the fried cashews just before serving the dish. This can be served with raita/veg kurma of your choice.

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