Name: Coconut Milk Methi Rice recipe by Jaleela Kamal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Basmati Rice – 2 cup ( 200 gram); Methi seeds – ½ tspn; Oil - 4 tspn; Ginger garlic paste – 2 tspn; Onion – 1 no chopped; Lemon – 1 no; Coriander leaves – few Mint leaves – few; Cinnamon sticks- ½ inch size 1 no Cardamom – 4 no’s Clove – 1; Green chili – 1 no Salt to taste (2 small tspn); Thick Coconut milk – 150 ml Thin Water – 150 ml

Ingredients Serving: 2

Basmati Rice – 2 cup ( 200 gram)
Methi seeds – ½ tspn
Oil - 4 tspn
Ginger garlic paste – 2 tspn
Onion – 1 no chopped
Lemon – 1 no
Coriander leaves – few Mint leaves – few
Cinnamon sticks- ½ inch size 1 no Cardamom – 4 no’s Clove – 1
Green chili – 1 no Salt to taste (2 small tspn)
Thick Coconut milk – 150 ml Thin Water – 150 ml

Instructions

1. Wash and soak rice and methi seeds for 20 minutes, cut onion into lengthwise, wash and chop coriander and mint leaves,
2. In a gas stove keep thick bottom vessel and heat oil and add cinnamon, clove, cardamom when splatter add onion sauté and close the lid and cook low heat cook 5 to 10 minutes (not golden brown) just onion gets truculent .
3. Add ginger garlic paste and sauté well and close the lid and cook three minutes, add coriander , green chilli and mint leaves stir it well. Add curd mix well.
4. Now add water + coconut milk bring to boil , add rice and salt stir it well . .
5. After 10 minutes, keep dum plate or iron tawa and gas stove above dum plate keep for dum.. Close the lid and keep any heavy weight on top the lid, low flame put dum 20 minutes.

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