A rich way to cook rice that adds color to the ordinary rice.
long-grain brown Basmati rice, pre-soaked
methi leaves, chopped
salt, or as desired
green chili pepper, chopped
Methi Chawal Directions
Heat the oil in a saucepan and sauté cumin and onion until golden brown.
Stir in the potato and methi, cover pot and cook over medium heat for about 5 minutes, stirring occasionally.
Add rice, pour in water together with salt and green chili and bring to a boil. Do not cover pan.
Reduce heat to low, cover pan and continue to cook for another 10 minutes.
Sprinkle with garam masala 5 minutes before serving.
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