Methi ( Fenugreek Leaf ) Rice

I cook a lot of rice in my kitchen and that means I'm always looking for new ways to prepare and flavour it. Sometimes simple buttered basmati rice is the perfect accompaniment to a spicy meal, but other days I like to spice the rice up. A while back, I saw a recipe for Methi Rice that Kalai had made. I didn't have fresh fenugreek leaves on hand, so I substituted dry methi leaves and made a few minor modifications besides. I served it with Black Gram with Sour Cream.

Methi Rice (Basmati Rice with Fenugreek Leaf)

Recipe by Lisa Turner Adapted from Samaithu Paarkalaam Cuisine: Indian Published on February 15, 2008 A fragrant, delicate and lightly seasoned rice cooked with dried fenugreek (methi) leaves — a unique side dish for any Indian meal Print this recipe Ingredients: 1 cup basmati rice 1 3/4 cups water 2 tablespoons oil or butter 1/2 teaspoon cumin seeds 1 onion, sliced or chopped 1/4 teaspoon cayenner 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon chili powder 1/2-inch piece fresh ginger, grated or minced 2 cloves garlic, minced or crushed 2 fresh green chillies, finely chopped 2 tablespoons dried fenugreek (methi) leaves 1 small tomato, diced 1 teaspoon sea salt, or to taste Instructions: In a small strainer, rinse the rice well. Soak the rice in the water for 20 minutes or overnight. Drain the rice, reserving the soaking liquid, and air dry for 10 to 15 minutes. In a medium saucepan, heat the oil or butter over medium heat. When hot, add the cumin seeds and fry for a minute. Add the onion and cook until it begins to brown. Now add the ground spices and stir and fry for a minute. Throw in the ginger, garlic and chillies, and cook for another minute or two. Add the tomato, fenugreek leaves and salt and cook for about 5 minutes, or until the tomato thickens. Pour in the rice and water, stir, bring to a boil, then immediately reduce the heat to very low, cover, and cook undisturbed for 20 minutes. Remove from heat, let sit for 5 minutes, fluff with a fork, and serve hot. Makes 4 servings