Garlic Leafy Vegetable Rice
Not sure what to make, I rummaged through my refrigerator and ended up in picking fenugreek leaves and green onions. I have tried paratha of this combination and thus thought of making something of rice . Garlic Leafy vegetable rice is made using fenugreek leaves, green onions, garlic, green chili, onions, and potatoes. You can add any vegetables on top of this, It will ultimately increase the nutrition index of the recipe.
Prep time: 20 M
Cook time: 15 M
1 and 1/2 cup Basmati Raw Rice
2/3 cup Methi Bhaji/Fenugreek leaves
15-16 Garlic clove
1cup Green onions
1/2 cup sliced Onions
1/3 cup sliced Potatoes
1/3 cup Capsicum
3-4 Green chili
1 tsp Cumin seeds
1/4 tsp Asafetida
2 and 1/2 cup Water
2 tbsp Oil or Ghee/Clarified butter
Take rice in a bowl, wash it with water twice and soak for at least 20 minutes.
By that time, get ready with your chop vegetables. You can add or delete vegetables as per your need.
Next take oil or ghee in a pan, add cumin seeds, asafetida, garlic into it and sauté till Garlic takes a slight golden color.
Add onions, green chili and give a stir.
Once onions softens a bit, or turns translucent, add capsicum and potatoes to it.
Sauté them, cover the lid and let it cook for around 4-5 minutes. Don’t worry if potatoes are yet not cooked.
Later add, green onions, fenugreek leaves and give a toss.
After cooking for hardly 1 minute, drain water from the rice and add to it. Mix them well so that rice takes oil and roast up uniformly.
Add water, sprinkle salt and covering with lid, let it simmer till rice cooks. Be careful to not overcook it otherwise, rice will turn sticky.
Water quantity can be adjusted later as per your requirement to cook it properly.
Enjoy garlicky, spicy, and healthy leafy vegetable rice or pulao.