Methi Garlic Rice
by Tarla Dalal
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Added to 12 cookbooks
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Fenugreek leaf has a unique flavour that is slightly bitter but very appealing to the taste buds. The lilting aroma of methi together with its lingering flavour make it a wonderful addition to any dish.
Here is a rice preparation that puts this wonderful leaf in the limelight, ably supported by pungent garlic. The fact that the Methi Garlic Rice has so few ingredients is testimony to superb job that methi and garlic do. Remember to use butter to sauté the ingredients as it gives an amazing flavour to this rice.
Serve with Dal Kadhi or Hare Lehsun ki Toovar Dal or with just Mixed Veggie Raita and Punjabi Aam ka Achaar .
- Heat the butter and oil in a pressure cooker, add the garlic and sauté on a medium flame for 1 minute.
- Add the methi and sauté on a medium flame for 30 seconds.
- Add the rice and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Add 1½ cups of hot water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot.
Nutrient values per serving
|Vitamin A||485.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||7.3 mg|
|Folic Acid||4.3 mcg|
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