1 cup short grain rice
2 cups fenugreek leaves (discard roots)
2 cinnamon sticks
3-5 cloves
3 cardamom pods, seeds scooped and crushed
2 bay leaves
1 teaspoon cumin seeds
5 green chilies, slit down the middle
1 large onion, finely chopped
2 inches ginger, finely ground
6 cloves garlic, finely ground
1 small tomato, chopped
10 mint leaves
1 teaspoon chili powder
juice of 1 lemon
ΒΌ cup ghee
salt to taste
Heat ghee in a heavy vessel. Add cinnamon, cardamom, cloves, bay leaves, and cumin seeds and let sizzle for 10 seconds.
Add green chilies and fry for a minute or two. Add onions and fry till they turn golden brown.
Add ginger-garlic paste and fry for a few minutes till the raw odor is no longer perceptible. Add tomato, mint leaves, salt, chili powder, and lemon juice and continue frying till oil separates.
Add rice. Fry the rice for few minutes, till it gets well coated with oil.
Add fenugreek leaves and two cups of water. Stir, cover, and slow cook over low to medium heat for about 10-12 minutes . Once the rice is fluffy, remove from heat.
Serve warm as a main course.
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