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PrintMETHI KAY CHAWAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the rice and leave to soak for 30 minutes.
- Heat the butter and oil together, saute the onions until soft and gradually add all the other ingredients, stir and mix everything together.
- Drain the rice and add it to the saucepan. Stir-fry for about 2-3 minutes.
- Add the water, bring to the boil, cover, lower the heat and cook for about 20 minutes or until the rice is cooked .
- Turn off the heat and leave to stand for 5 minutes. Serve decorated with halved hard-boiled eggs.
INGREDIENTS
- 500 grams basmati rice
- 150 grams butter
- 1 tablespoon Cooking oil
- 1 medium onion, peeled and chopped
- 1 medium tomato, chopped
- 2 tablespoons chopped fresh fenugreek leaves
- ½ teaspoon mustard seeds
- ½ teaspoon diced and crushed ginger root
- ½ teaspoon crushed garlic
- 1½ teaspoons salt
- 700 ml water
- 3 hard-boiled eggs to garnish
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