1 Big bunch of Methi leaves/fenugreek leaves (Clean and separate the leaves)
(you can also use kasuri methi instead of fresh methi)
1 Small cup of fresh green peas
2 Cups of Basmati rice (soak for 30min)
1 Big onion (thinly sliced)
4 Green chillis (thinly sliced)
1 tbsp of garlic-ginger paste (optional)
2 cinnamon pieces
1tspn Corriander Powder
1tspn Tampering seeds
Salt as per taste
|Methi Rice with Raitha|
In a pan, heat oil on medium flame add Tempering ingredients(urad dal, jeera, mustard seeds, curry leaves).
Add sliced green chillies, onions and saute them till onions become translucent.
Add green peas and fry for 2 minutes.
Add fresh methi or kasuri methi and sauté for a minute.
Add rice, water and salt to the above mixture and Pressure Cook it for 3 whistles.
Serve hot with raitha and kurma.