Methi Baath

Recipe for "Methi Baath"

Ingredients needed

Basmati Rice - 1 cup
Onion - 2
Tomato - 3
Ginger-Garlic paste - 1 tsp
Methi leaves - 1 cup tightly packed
(take the leaves alone, discard the stem )
Oil - 1 tbsp
Ghee/Butter - 1 tsp
Salt as required

For the seasoning

Jeera/cumin seeds -1 tsp
Sombu/fennel seeds -1 tsp
Bay leaf -1

Spice powder

Coriander powder -2 tsp
Chilli Powder -1 tsp
Turmeric powder -1/4 tsp
Garam masala -3/4 tsp

Preparation

Chop onion and tomatoes.

Soak rice for 20 minutes. Drain the water completely .

Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside.This step is optional but it does give an additional flavor.

Method:

1.Heat oil, add cumin seeds, fennel seeds and bay leaf ,when jeera splutters, add chopped onions and saute till it turns transparent.

2.The add ginger-garlic paste and saute for a few more seconds.

3.Add all the dry powder given under spice powder.

4.Add tomatoes and saute for a few more minutes followed by methi leaves .
Saute well till the leaves wilt.

5.Add needed salt , 2 cups of boiling water and rice to it .
Tips - to check if the salt added is right, taste the water and see.

6.Pressure cook for 3 whistles.

(If rice cooker is used for cooking, transfer everything to a rice cooker and switch on the cooking mode.)