Tomato Methi Rice Recipe

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Directions

• Heat oil in a deep non-stick pan and add the bay leaf, cloves, cinnamon, cardamom and saute on a medium flame for 30 seconds.
• Add green chilies, onion paste and saute on a medium flame for a minute or fry till the onion paste turns brown in color and sprinkle a little water to avoid the onions from burning.
• Add garlic paste and saute on a medium flame for few seconds.
• Add tomatoes and cook on a medium flame till the tomatoes are cooked and stir continuously.
• Add coriander-cumin seeds, turmeric powder and chili powder and 2 tbsp water, mix it well and cook for few second.
• Add fenugreek leaves, mix it well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked.
• Add the cooked rice and salt, mix it gently and cook on a slow flame for 3 to 4 minutes.
• Serve hot with raita of your choice.

For cooking brown rice.

• To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked and drain completely and use as required.

• Energy 178 k cal
• Protein 4.1 gm
• Carbohydrates 32.4 gm
• Fat 3.0 gm
• Iron 1.4 mg
• Fibre 1.0 mg

Meghna Nath