Seema Kumari

Many types of green leafy vegetables are available in the markets in the winter season. Many varieties of greens are available, such as spinach, bathua, fenugreek etc. People also like to eat parathas in winter. In this, most people eat hot fenugreek parathas prepared from fenugreek leaves. If you are bored of eating ‘Methi Ke Paratha’ then you can make ‘Methi Wale Chawal’ or ‘Methi Rice’ for dinner. It is nutritious as well as tasty. Let’s learn the recipe of ‘Methi Rice’-

material

Rice – 1 cup

Fenugreek leaves – 250 grams

Green peas – half cup

oil or ghee – as required

Tomato – 1 chopped

Onion – 1 chopped

Green chili – 2 chopped

Ginger – 1 piece

Garlic – 5-10 cloves

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Red chili powder – 1/2 tsp

Cumin seeds – half a teaspoon

Small cardamom – 2-3

salt – as per taste

Coriander leaves – for garnish

recipe

First of all wash the rice thoroughly. Now cook it in the cooker, taking care not to make very wet rice. Only then the taste of methi rice will be exactly like pulao. Now put oil in a pan and heat it well. Clean ginger, garlic, onion, tomato, green chili, coriander leaves and chop them finely. Now add cumin seeds to the pan. Then add ginger, green chillies, small cardamom and garlic and fry. Now add onions, tomatoes and fry till they turn golden brown. Clean the fenugreek leaves with water two to three times. You can also chop it finely.

Put fenugreek and peas in the pan and cook while stirring. After cooking it for three to four minutes, add turmeric, red chili powder, garam masala to it. Now add salt as per taste and mix. Take off the pan from the gas. Take out the fenugreek mixture in a bowl. Now put the pan on the gas and put some ghee or oil in it. Add the prepared mixture of cooked rice and fenugreek to it. Play it well. Garnish with coriander leaves. Tasty and healthy methi rice is ready. Serve it hot only. You can also enjoy eating it with any vegetable or fried gram dal.