Methi Tomato Rice - Methi Tomato Chawal

Methi tomato rice is yet another easy one pot meal which I learnt from my cousin from whom I learnt the Rava Pongal recipe. I usually make Methi Paratha or Methi Pulao whenever I buy a bunch of methi leaves. When I was casually chatting with my cousin, she suggested me to try this easy to make methi rice with the flavours of tomato. A simple raita and chips/vadam is sufficient for this yummy rice variety. Please find more such one pot meals in this link - Rice Varieties.

Methi Tomato Rice - Methi Tomato Chawal Recipe

Serves :  3 people

Ingredients

• Basmati Rice  -  1 cup
• Methi leaves (Fresh fenugreek leaves)   -  1 small bunch 
• Onion  -  1 medium, thinly sliced
• Tomato  -  3 small or 2 medium sized
• Garlic  -  5 to 6 small pods
• Salt  -  as required
• Turmeric powder  -  1/4 tsp
• Red chilli powder  -  1 tsp
• Water  -  1.5 cups

To temper

• Oil  -  1 tbsp
• Ghee  -  1 tbsp
• Cumin seeds  -  1 tsp

Method

• Remove the methi leaves from the stalk, wash and clean them well for 2 to 3 times to get rid of the dirt particles.
• Wash rice 2 to 3 times and soak in water for at least 20 to 30 minutes.
• Thinly slice the onion. Grate the garlic cloves using a fine holed grater. Finely chop the tomatoes.
• In a cooker, add oil and ghee and once it is heated, temper with cumin seeds.
• Once they turn aromatic, add the sliced onion and fry till it turns translucent. Add salt to speed up the process.
• Add the grated garlic and saute continuously to avoid sticking to the bottom. Fry till the raw smell leaves.
• Add the chopped tomatoes, turmeric powder and chilli powder and saute well until tomatoes turn mushy. Sprinkle little water if required. 
• Add the methi leaves and saute everything well for few minutes.
• Now add the soaked rice after draining water from it. Mix everything well and add water required for cooking the rice. Check for salt at this stage.
• Close the pressure cooker and once steam comes, pressure cook for 2 whistles or just cook in low flame for 15 minutes after keeping the whistle.
• Once pressure releases, fluff gently and serve hot with any raita or chips. We had with onion tomato raita.                                  

           

                                     

Notes

• I have given 1 : 1.5 proportion for rice and water as I used basmati rice. You can use any variety of rice and adjust the water quantity according to the type of rice.
• Adjust the chilli powder according to the tanginess of the tomatoes.

Try this healthy and easy to prepare pulao variety.