Sunday, 9 February 2014

Methi Matar Masala Rice

                    This is a very easy one pot meal. It is wholesome and healthy. I got this recipe from my sister’s MIL. She is a great cook and just chatting with her for  10 minutes will give us many ideas for tasty dishes. This is one such recipe. I have made very few changes it came out well.


 
Ingredients :

Rice – 1 cup
Fenugreek leaves – 1 cup (tightly packed)
Peas – 3/4th cup
Mint leaves – a handful
Onion – 1
Green chillies - 2
Tomato – 1
Bay leaf – 1
Black stone flower - 1
Salt – to taste
Oil  & ghee – 1 tbsp each
Water – 2 & 3/4th cup
To grind:
Shallots – 12
Garlic – 5
Ginger – 1 inch piece
Desiccated Coconut – ¼ cup
Coriander seeds – 1 tbsp
Fennel seeds – 1 tspn
Green chillies – 2
Cinnamon – 1 inch stick
Cloves – 3
Cardamom – 1 (small)
Star anise – 1 (small)

Cooking Method :

Wash the rice and keep aside. Take the ingredients in the “to grind” list and make a smooth paste. Add little water if required. Heat the oil in a pressure cooker and add the bay leaf and black stone flower. Then put the onions and sauté till golden. Next add the tomatoes and cook till mushy. Now add the fenugreek leaves and peas and sauté till the greens shrink. Now add the ground masala, salt and water. Once the water boils, add the rice. Check for salt, close the cooker and cook for one whistle. Then simmer for five minutes and switch off. Open once the whistle is released by itself and serve with any raita or gravy.

Cook’s Notes:

  • I used normal rice for cooking. You can use basmathi rice also. In that case reduce the water quantity to 2 cups.
  • If you want to avoid coconut, add 2 tbsp kuskus instead of desiccated coconut for the masala.
This recipe sent to Cook click n devour's c'mon chefs cook up a main dish event and only food for growing children at shruti's rasoi started by Pari.

EVENT FOR FEBRUARY'14








 

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