Methiwala Chawal

  • 1 medium bunch fenugreek leaves (methi)
  • 2 cup rice
  • 1 tsp red chilli (lal mirch) powder
  • 2 tsp coriander powder
  • 1 tsp. turmeric (haldi) powder
  • 1 1/2 tsp cumin seeds
  • 1 tomato
  • 4 cup water
  • 7 tblsp oil
  • salt (namak) to taste

cooking time:

  1. Clean, wash and cut the fenugreek leaves.
  2. Wash and cut the tomato.
  3. Wash the rice and then soak in water for about twenty minutes.
  4. Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.
  5. Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.
  6. Finally, mix in rice, salt and four cup of water.
  7. Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.
  8. Serve hot.