Fresh green leafy greens are the best winter veggies for me and i use them to the fullest, fenugreek leaves are a favorite with both of us and we can have it in any combination .....
I tried this methi rice last year for the first time and it was an instant hit at my place , i made it with daliya too and it was yummy with all the fragrance of methi and freshly ground spices , now it is an oft repeated recipe and though i made it many times last year i did not post any apart from this one with daliya sans the picture ...i was a new blogger then n was unsure of posting the pictures as it was just a recipe resource blog for friends ( whom i had been mailing recipes endlessly...) .
I made this tahiri or pulav ..whatever you like to call it....it is actually a curried rice , made the way curries are made ...it is a complete meal in itself and is full of fiber .
I make it with with peas , soya nuggets , cauliflowers n potatoes etc. etc. and this time i made it with sweet corn kernels.....any additive of your choice will be great and this recipe is good even without any additive.. you are using a lot of fenugreek and dill leaves for better.
rice 1 cup
chopped methi leaves 2 cup tightly packed ( made into a paste is even better)
dill leaves 1 cup coarsely pasted
tomatoes 3 nos.( pureed)
sweet corn kernels 1 cup
grated ginger 1 tbsp
finely chopped green chillies 1 tbsp or to taste
turmeric powder 1 tsp
salt to taste
water 2 cups
ghee 1 tbsp
spice mix for the tahiri
coriander seeds 2 tsp
cumin seeds 1.5 tsp
black pepper corns 1.5 tsp or more
cinnamon 1 stick
star anise 1 flower ( do not omit this as it makes the dish very flavorful)
shahi jeera 1/2 tsp
black cardamom 1 no.
grind everything together to make a coarse powder
Heat ghee in a pan ( i end up using my wrought iron kadai even for this as it has very thick base)...and thorow in the ginger and green chillies , followed by chopped methi leaves and the powdered spice mix with turmeric powder n salt......keep stirring till methi leaves turn mushy and the spice mix gets aromatic .
Now pour in the tomato paste and the dill paste and stir for a while ...2-3 minutes to mix everything properly.
Add the sweet corns and washed rice , stir fry for 2 more minutes as the rice gets firm during dry cooking and remains fluffy after cooking....even when you cook it in less ghee.
add water and let it come to boil....
Cover and cook till done on very low heat.....you can keep a hot tawa under the pan if your pan is not a thick base one...you have to ensure slow cooking at this stage to develop the flavors well.
This is the most fragrant vegetarian rice preparations i make and is very very healthy and even fit for a weight loss diet , if you notice the recipe uses 2 cups tightly packed of methi , a cup of dill leaves and about 1.5 cup of tomatoes for a cup of rice....so you can imagine the fiber content of the final dish , the sweet corn make it even better in this regard......this quantity serves 3-4 when served with a cucumber raita or any side dish made with curds ..........eating your rice intelligently when you are on diet is not that difficult.....