Methi Rice

I have never cooked a Pulao or rice sort of thing because I was always scared of messing it up. I came across this recipe in http://indianhealthyrecipes.com and trust me, this is the first time in my life, I didn't make any modification in the recipe. The recipe was easy and tasted good too. You can either have it as a quick lunch for a day at work or have it as a main course in an elaborate dinner on a Sunday afternoon.The choice is yours!

Here comes the recipe:

Ingredients:

Basmati Rice - 2 cups

Cumin Seeds - Half a teaspoon.

Green Cardamom - 2-3.

Garlic (crushed) - 2 teaspoons.

Green chillies (chopped) - 2.

Dried Fenugreek Leaves (Kasoori Methi) – A bunch.

Peas - Half a cup.

Sweet Corn - Half a cup.

Garam Masala powder - 1 teaspoon.

Turmeric powder - 1 teaspoon.

Ghee - 1 teaspoon.

Salt to taste.

Oil - 3 tablespoons.

Procedure:

Cook and cool the Basmati rice. Add the salt. Keep it aside.

In a wok, heat oil, add the cumin seeds, green cardamom, crushed garlic and the chopped green chillies.

When the garlic is slightly fried, add the methi leaves, peas and corn.

Fry it for approximately 3-5 mins. 

Add the garam masala powder and turmeric powder. Stir it for some time. 

Switch off the flame.

Add the cooked rice. 

Add the ghee.

Bon Appetit!