Sunday, April 29, 2007

Methi Bhath (Rice with Fenugreek leaves) with tomato raitha

Methi in a pot... from backyard
I learnt about this rice preparation from my friend and neighbor, UB. This is my take on it.
What you need make this Bhath:
2 cups good quality Basmati rice
2 medium bunches of fenugreek leaves. Should roughly be 1 cup, packed.
6-7 cloves
2 cinnamon sticks, 1 inch each
5-6 cardamom pods
2-3 dried bay leaves
2 star anise
1 medium sized tomato, diced finely
1/2 medium sized onion, sliced finely
4 green chilies, slit in the middle
1 tsp Ghee (clarified butter)
1-2 tbsp cooking oil
Salt to taste
1 tsp red chili powder
1 tbsp, finely chopped fresh cilantro
To be ground into masala paste:
1 tsp dhania seeds (dry coriander seeds)
2 cloves
1-2 cardamom pods
1/2 inch cinnamon stick
a pinch jeera seeds
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp grated fresh coconut
Prep Work:
Wash Basmati rice, soak in water (enough to cover 1 inch above rice level) for 30 minutes
Roast all ingredients listed under the masala paste except for ginger, garlic, coconut. Start roasting dhania seeds and keep adding other ingredients in the order given
Once the spices are cooled, grind them into a semi-smooth paste.

  • Drain Basmati rice. Boil in 5-6 cups of water. Once its more than half way thru, drain excess water, cover and cook on a very low flame until its done. When to drain, mash one grain between fingers, if it is soft outside and only a small strain is raw inside, that's the time to drain.
  • Cool rice for 15 min.
  • In a wide sautepan, heat ghee and cooking oil on medium-high heat.
  • Add bay leaves, cinnamon, cardamoms, cloves, star anise. Saute for a minute
  • Add onion and green chilies, little salt. Saute until the onions become translucent and light brown.
  • Add ground masala paste and red chili powder. Saute for 1/2 minute, stirring continuously.
  • Add methi (fenugreek) leaves. Saute until the leaves are wilted, stirring continuously so that leaves would form lumps.
  • Add diced tomato. Saute until the tomatoes start become like a paste.
  • Add the cooked rice, salt and cilantro. Fold gently, break open any lumps formed by the methi leaves.
  • Cook covered on a low setting for 5-7 minutes, stirring occasionally.
  • Serve with tomato raitha
My entry for JFI-Green Leafy Vegetables, Methi Bhath with Tomato Raitha.

Tomato Raitha:

Chop 1/2 tomato, 1-2 green chilies. Mix, add yogurt and 1-2 tbsp water to make 1.5 cups raitha. Add salt to taste, mix well. Serve with any rice dish like pulao, biryani.


bee said...

what a wonderful blog you have here. have added you to the blogroll.

Vani said...

Thank you, bee.