Few days back, I had made a Khuzhambu ( Thengaipal Vendhaya Khuzhambu) with methi seeds ( fenugreek/ vendhayam). I had stored some left over soaked methi seeds in the fridge and had completely forgotten about it. Two days back, when I opened the box In which I had kept these soaked methi, to my pleasant surprise I saw these sprouted methi. It was so fragrant and absolutely beautiful. These lovely sprouts inspired me to shoot a pic with my dslr.
Yeah, these methi sprouts is my first food pic shot with dslr:)
I made sprouted methi rice and served it with a paneer gravy. I used very less spices to make the rice. The flavour and the aroma of methi was very good. It really came out well. My kids thoroughly enjoyed the rice with paneer:)
Basmati rice – 1+1/2 cups
Methi sprouts – 1+1/2 cups
Shallots ( sambar onions)- 15-20
Garlic – 10 cloves
Butter – 1+1/2 tbsps
Bay leaf – 1
Cloves – 4
Cinnamon – 1 inch
Cardamom – 4
Jeera powder – 2 tsps
Pepper powder – 1 tsp
Dry mango powder ( amchur)- 1 tsp
Salt to taste
Wash and soak basmati rice for 15 mins.Drain and keep it aside.
Peel , wash and slice the shallots.
Peel, wash and slice the garlic.
Heat butter in a pan. Add bay leaf, cloves, cinnamon and cardamom. Sauté for few seconds and then add the sliced shallots and garlic. Continue to sauté till the shallots and garlic become translucent. Add the methi sprouts and sauté for few seconds.
Now add the rice. Mix well and sauté for few mins. Add jeera powder, pepper powder and dry mango powder and mix well. Add 2+3/4th cup of water, salt to taste and mix well again. Check for the seasonings. When the water starts boiling, reduce the flame, close the pan with a lid and cook till the rice becomes soft and dry. Gently fluff the rice with a fork.
Serve the sprouted methi rice hot with any vegetable or paneer gravy or dhal 🙂