Monday, December 30, 2013

Methi Rice

I call this a bachelors recipe. All the ingredients go together in the pressure cooker and its done in no time. With very little chopping,(no onions, no ginger - garlic), this recipe is as simple as veg pulao, maybe even more simpler! This is a  borrowed recipe from a friend who made this for a religious event.
I use Basmati rice for special occasions or during gathering. Casual meals are always with made with sona masoori rice. If using Basmati, for 1 1/2 cup rice add 2 1/2 cup water.
These days there are a variety of pressure cookers - some that just release steam. The pressure cooker that I own that is about 15 years old and still going strong! With the amount of cooking and entertaining that I do, I recently bought one as a stand by. For this recipe ,with the newer pressure cookers, wait until it releases steam, reduce heat and let it cook for 5-8 minutes.


1 1/2 cup uncooked white rice ( sona masoori)
3 cups water
1 cup assorted vegetables (green beans, green pepper, mushrooms, green peas, broccoli)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
3 whole cloves
2 green cardamom
1 small stick cinnamom
2 green chilies, slit in half
1 tbsp kasoori methi
salt to taste

How it's made:

Wash and soak rice for 30 mins.
Use any combination of vegetables. Most of the time, I prefer going with all green veggies.
In pressure cooker, heat oil. Add cumin seeds, cloves, cardamom, cinnamon. When it starts changing color, add hing powder, turmeric, green chilies and kasoori methi. Saute for a minute. Add veggies and half tsp salt. Cook for 2-3 minutes. Add drained rice, 3 cups water and salt to taste. Cover with pressure cooker lid and pressure cook upto 3 whistles. Turn heat off.
Wait until all the steam is released and serve hot with boondi raita.

Serves: 3-4

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