Methi Pilaf With Sun-Dried Tomatoes
Methi Pilaf With Sun-Dried Tomatoes
Servings: 6 servings
Ingredients
- 1 bunch of methi , tough stems removed and the leaves chopped (I don't mince them too fine because they cook down anyway)
- 10 sun-dried tomatoes , drained, if packed in oil, then chopped into small pieces
- 1 cup basmati or other long-grain rice
- 1 large red onion , thinly sliced
- 2 teaspoon cumin seeds
- 2 green chilies , slit down the middle
- 1 teaspoon avocado oil or any neutral oil , like canola
- Juice of 1 lemon
- Salt to taste
Instructions
- Heat the oil and add the cumin seeds. When they sputter, add the onions and cook over medium-low heat, about five minutes, until they turn translucent.
- Add the methi leaves and chilies, mix well, and saute another five minutes until the methi's wilted down.
- Add the sun-dried tomatoes and the rice. Toss the rice until it starts to become opaque.
- Add 2 cups of water and some salt to taste. Bring the rice to a boil, then clamp a tight-fitting lid on the pot, turn the heat down to simmer, and let it cook, undisturbed, for 15 minutes.
- Turn off the heat and let it stand, again undisturbed, for another 10 minutes at least.
- Open the lid, squeeze lemon juice on the pilaf, and toss gently with a fork to mix.
- Serve hot with a simple dal like Dalitoy.
- Helpful hint: If you don't have access to methi, try this dish with spinach or with watercress.