Methi Rice

Any variety rice is hit at our home. Everyone loves it. For me it is easy and fast. There are few items I always end up buying during my every visit to Little India (a place where you get lot of if not all Indian stuff in Singapore). Methi Leaves has it's own unique flavour so either you like it or hate it.  Luckily in our home every one loves it. It is simple and yet flavourful rice. It is perfect for busy weekdays lunch.
Ingredients
Bastmathi Rice - 1 cup
Garlic - 10-15 Pods (Finely Chopped)
Onion - 3 (Sliced Thin)
Rasam Powder - 1 teaspoon
Green Chillies - 2-4 (adjust per your spice level. slit into 2)
Methi Leaves - 2 Cups (Just the leaves)
Lemon Juice - 1/2 teaspoon
Salt per taste
Cinnamon - 1 inch
Cloves - 2-3
Oil - 2 tablespoon
Soya Milk Powder - 2 tablespoon (mix with 1 cup water)
Cashewnuts - 1 tablespoon (fry in a bit if oil till it is golden brown)

Method

Wash the rice and soak the rice for 10 mins. Drain the water and keep it aside
Heat the kada and add a tablespoon fry Onions till they are crispy. Keep it aside. 
In the same kada add cinnamon, cloves and fry for 30 sec. Add Chillies, garlic and fry till they are brown in color. Add Methi Leaves and fry till moisture is absorbed. Add rice and fry for 30 sec.
Add one cup of Soya milk, Rasam powder, Salt and add one more cup water and mix well
Cook it in rice cooker or pressure cooker (if using pressure cooker cook for 10 mins)
Once cooked add fried Cashew and lemon juice. Mix well.
Serve hot with Raita or your favourite sidedish
TAG