Lemon Or Lime Rice With Fenugreek Methi Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
• Add the lemon juice and mint to the rice and toss to distribute evenly.
• Serve hot, garnished with chopped mint.

Steps:

• In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
• Powder in a coffee grinder and set aside.
• In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
• Heat over high heat until the mustard seeds start to pop.
• Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
• Reduce heat to very low.
• Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
• In batches add the rice and salt as needed, blending well with each addition.
• When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
• Garnish with the peanuts and the cilantro.

Steps:

• Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
• Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.