This is a one-pot dish and can be whipped up in no time (if you have the methi leaves all prepped and ready to go, that is). I usually store my cleaned methi leaves in an airtight container in the fridge once I get back from the store and then use them as needed during the week.
Cooking the rice in coconut milk gives a nice sweet taste that balances the bitterness of the methi leaves. Any protein like green peas, tofu, paneer can be added to the dish instead of chickpeas. Serve it with a simple raita or a curry for a complete meal.Ingredients: Serves 2~3 Basmati Rice - 1cup
Methi Leaves - 1cup
Mint Leaves - ¼cup
Chickpeas - 1cup cooked
Onion - 1 large, thinly sliced
Green Chilies - 2~3, finely chopped
Ginger-garlic paste - 1tsp
Coconut Milk - 1cup
Cinnamon stick - 1" piece
Cloves - 3
Cardamom - 2
Bay leaf - 1
Salt - to taste
Method:
- Wash basmati rice and soak in water for at least 30 minutes.
- Heat 1tbsp oil in a heavy bottomed pan; add cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant, about 30~45 seconds.
- Add the onions, green chilies and ginger-garlic paste. Cook till the onions are browned around the edges.
- Stir in the methi & pudina (mint) leaves. Mix well, cover and cook till the greens are wilted, about 3~4 minutes.
- Drain the water from the rice and add to the pan. Mix well to coat the grains with the spices and the greens. Cook for 2~3 minutes.
- Add the coconut milk and 1cup of water. (Adjust the amount of water depending on the rice that is being used.) Bring the mixture to a boil, lower the heat, cover and cook until all the water is absorbed and the rice is tender.
- Turn off the heat and keep the pan covered for at least 5~10 minutes before digging in.
Lets check out what my fellow marathoners have cooked today for BM# 50.
