Methi Makai Rice

Methi Makai Rice

By Chef Shantanu Gupte

From Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Layers of fragrant rice and methi-makai mixture are a treat to see and eat

Ingredients

Fresh fenugreek leaves, chopped 1½ cups
Corn kernels, boiled 1 cup
Rice, soaked for 15 minutes 1 cup
Salt to taste
Bay leaf 1
Cloves 2
Black cardamom 1
Cinnamon 1 inch
Oil ½ tbsp
Cumin seeds ½ tsp
Fennel seeds (saunf) ½ tsp
Medium onion, sliced 1

Methods

Boil 2 cups water in a deep non-stick pan. Add rice, salt, bay leaf, cloves, black cardamom and cinnamon, mix, cover and cook till the rice is done and all the water is absorbed.
Heat oil in a non-stick pan, add cumin seeds and fennel seeds and saute till fragrant.
Add onion and saute till light brown. Add fenugreek leaves, corn kernels and salt and cook till done.
Put alternate layers of rice and methi-makai mixture on a serving platter and serve hot.

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