Tomato Methi Rice Video ( Iron Rich Recipe ) Video by Tarla Dalal's Team

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.
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.
Add the garlic paste and sauté on a medium flame for few seconds.
Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously.
Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds.
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.
Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
Serve the tomato methi rice hot with curds or raita of your choice.

Handy tip:

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.