- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes 4-6 servings
Ingredients
- 1-1/2 cups Basmati (or any long grained rice)
- 1 tbsp Coconut Oil, see Tips
- 1-1/2 tsp Cumin Seeds (Jeera)
- 1/4 tsp Turmeric powder
- Salt to taste
- Abt 6oz (170 grams) Methi (fenugreek Leaves) - See Tips for usage
- 1 tbsp cultured unsalted Butter (optional, but recommended)
- 1/4 tsp Garam Masala
- Freshly ground Peppercorns to taste
Tips
1. Coconut Oil: I use Extra Virgin Olive oil. If you are watching calories, just use this amount and skip the butter. Divide the amount of coconut oil and use half for sauteing the cumin seeds and rice and remaining 1.5 tsp for stir frying the leaves.
2.Methi Leaves: You can use anywhere between 6oz (170 grams) -8oz (220 grams) of methi leaves in this recipe If you are new to fenugreek leaves, I would suggest using the 6oz. If your greens are tender and not overly bitter (older leaves are more bitter than younger ones), then I would recommend using 250 grams as I have done in this recipe. We love our greens and hence I tend to use a lot more.
2.Methi Leaves: You can use anywhere between 6oz (170 grams) -8oz (220 grams) of methi leaves in this recipe If you are new to fenugreek leaves, I would suggest using the 6oz. If your greens are tender and not overly bitter (older leaves are more bitter than younger ones), then I would recommend using 250 grams as I have done in this recipe. We love our greens and hence I tend to use a lot more.
Method
1. Wash the rice until clear and then soak in some water for 15-20 minutes. Though its not necessary, I would recommend it if you like your grains separate.
2. Heat the coconut oil (see Tip 1) in a large saucepan over medium-high heat and add the cumin seeds
3. Once they sizzle and become aromatic, add the drained rice.Stir fry for few seconds.
4. Add 2-3/4 cups of water (you can use the water used for soaking) along with salt (abt 3/4 tsp) and turmeric. Bring to a boil over high heat.
5. Reduce the heat to the low-medium setting, partially cover the pan and cook until the rice is done. It would take around 10 minutes.
6. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes.
7. While the rice is cooking, you can start working on removing the leaves. For the amount you want to use, please refer Tip 2 before using the quantity mentioned above.
8. Wash it well. Greens are hoarders of dirt.
9. Give it a rough chop.
10. In another pan, heat 1 tbsp of Butter. I use unsalted cultured butter which is nutritionally better. Also cooking greens (or even vegetables for that matter) in some butter helps the body absorb nutrients better in the said veggies. But if you are not into using butter, see my Tip 1.
11. Add the chopped greens to it with some salt. Remember that there is already some salt in the rice, so add accordingly along with generous dose of ground pepper.
12. Cook until just lightly wilted. Add the Garam masala, give it a good mix and switch off flame. Do not overcook the greens.
13. Add this to the prepared rice
14. and give it a gentle mix until incorporated.
Serve warm with any accompaniment of your choice. At times, a generous helping of homemade yogurt and spicy pickle, seem to be just the things to complete this meal for me.
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