Ingredients:

• 2 cups – Rice
• 1 – medium-sized bunch of Methi leaves (washed and finely chopped)
• 5 to 6 tbsp – oil
• 1 tsp – Cumin seeds
• 1 – big Tomato (finely chopped)
• 2 to 3 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 3/4 tsp – Turmeric powder
• 3 1/4 cups – water
• salt to taste

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a dekchi and add the cumin seeds.
3. When they splutter, add the methi leaves and saute for 8 to 10 minutes on a low flame.
4. Add the tomatoes and the powdered masalas and fry till the tomatoes are soft and the oil separates.
5. Add the rice, salt and water to it.
6. Mix it well. Cook on a high flame till it boils.
7. Simmer. Mix it gently a couple of times at regular intervals.
8. Cook till the rice is done.
9. Serve it hot with any raita.

Recipe courtesy of Anita Raheja