Methi Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly until the water runs clear.
2. Heat 6 tablespoons of ghee or oil in a large pot over medium heat.
3. Add 2 teaspoons of cumin seeds
4. 4 bay leaves
5. 8 cloves
6. 4 cinnamon sticks, and 8 green cardamoms. Sauté until aromatic.
7. Add 4 finely chopped onions and sauté until golden brown.
8. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes.
9. Add 10 chopped green chilies and 2 cups of chopped tomatoes. Cook until tomatoes are mushy.
10. Add 5 cups of chopped fresh methi (fenugreek) leaves and cook for 5 minutes until wilted.
11. Add 2 teaspoons of turmeric powder
12. 4 teaspoons of red chili powder
13. 4 teaspoons of coriander powder, and salt to taste. Mix well.
14. Add the rinsed rice and mix gently to coat with the masala.
15. Pour in 20 cups of water or vegetable stock. Bring to a boil.
16. Reduce heat to low, cover, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
17. Garnish with chopped coriander leaves and serve hot with raita or pickle.