Tomato Methi Rice Recipe (Healthy Tomato Methi Pulao)

Ingredients

• 1/2 cup chopped tomato
• 3 cups chopped fenugreek leaves (methi) leaves
• 2 tsp oil
• 1 bay leaf (tejpatta)
• 2 clove (laung / lavang)
• 25 mm dalchini (cinnamon) stick
• 2 elaichi (green cardamom)
• 2 tsp finely chopped green chillies
• 1/4 cup onion paste
• 2 tsp garlic (lehsun) paste
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp haldi powder (turmeric powder)
• 2 tsp red chilli powder
• 3 cups soaked and cooked brown rice, refer handy tip
• salt (namak) to taste

Steps

1. To make tomato methi rice, heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds.
2. Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning.
3. Add the garlic paste and sauté on a medium flame for few seconds.
4. Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously.
5. Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds.
6. Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked.
7. Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
8. Serve the tomato methi rice hot with curds or raita of your choice.
9. 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. Drain completely and use as required.