Ingredients

The following ingredients have 6 Servings
  • 1 bunch fresh methi ((fenugreek leaves chopped to yield about 3-4 cups))
  • 1 1/2 cups brown rice (, washed under running water and drained)
  • 4 cups water
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp cayenne
  • 1/2 tsp turmeric
  • 3 medium tomatoes ((pureed. This should make about 2 cups of puree.))
  • Salt to taste

Instruction

  • Heat oil in a saucepan.
  • Add the cumin seeds and, when they sputter, add the fenugreek leaves and toss to coat with oil.
  • Add the tomato puree and powdered spices and cook until the tomato begins to express oil.
  • Add the rice. stir until it starts to turn opaque, then add the water and salt to taste.
  • Bring to a rolling boil, turn the heat to low, cover with a tight-fitting lid, and let the rice cook 50 minutes.
  • Turn off the heat and allow the rice to stand 10 minutes before opening the lid.
  • Fluff with a fork and serve hot.