A rice variety which has the nutrient rich methi leaves and bell peppers!
Please look at the other rice varieties I have posted so far
*Methi leaves are highly beneficial in treating liver problems
*Methi leaves reduce cholesterol
*Methi leaves control diabetes
*Shield the body against many chronic diseases
* Methi leaves reduce blemishes and skin marks
Please look at the other rice varieties I have posted so far
*Methi leaves are highly beneficial in treating liver problems
*Methi leaves reduce cholesterol
*Methi leaves control diabetes
*Shield the body against many chronic diseases
* Methi leaves reduce blemishes and skin marks
Ingredients
Basmati rice - 1 cup
Water - 1 3/4 cups
Onion - 1, chopped
Green bell pepper - 1/2, chopped
Red bell pepper - 1/2, chopped
Fresh peas - 1/2 cup
Fresh methi - 3 small bundles, chopped
Salt to taste
To grind
Tomatoes - 2, chopped
Red chillies - 2 - 3
Jeera - 1 tsp
Cardamoms - 3
Cinnamon 2-3 pieces
To season
Oil and ghee mixed - 3 tbsps
Jeera - 1 tsp
Recipe cuisine: Indian; Category: Lunch/dinner
Prep time: 10 mts; Rice soaking time: 15 mts; Cooking time: 20 mts
Serves 3
All veggies cut and kept ready
Tomatoes, red chillies, cardamom, cinnamon and jeera ready to be ground
Ground to a smooth paste
Jeera seasoned in 3 tbsps oil and ghee mixed
Onions added and sauteed
Peas, methi leaves and bell peppers added
Now the ground paste
The soaked and drained basmati added, along with salt to taste
13/4 cups of hot water added, cooked lid closed.
When steam comes out, flames turned to the lowest, vent closed with a small cup and cooked for 10 minutes. You can , alternatively, cook for 2 whistles too. I always prefer this, because it is the safest.
This rice with lot of flavors, served with Triveni raita
Notes
* Ginger garlic is optional, can be ground along.
This post appeared first in www.malpatskitchen.com
Categories: Rice Varieties
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