Methi Fried Rice With Corn And Capsicum

METHI FRIED RICE

WITH CORN AND CAPSICUM

Today I am going to share a simple rice recipe which is a favorite of my husband and mom in law. It’s healthy and easy to prepare. Which makes it a win win recipe.

INGREDIENTS:

1.  2 and 2/3 cups of cooked basmati rice

    (1 cup of raw basmati rice yielded me 2 and 2/3 cups of      cooked rice)

2. 1 and ¾ cup of chopped methi  leaves (fenugreek leaves)

3. 3/4 cup of boiled sweet corn kernels

4. 1/2 cup of finely chopped green capsicum

5.  1/8 cup of ghee or any cooking oil of your choice

6. 2tsp. lemon juice

7. 1 tsp. cumin seeds, 1tsp.red chili flakes,1/2 tsp. Finely chopped green chilies, ½ tsp. kasuri methi, and salt 1and 1/4 tsp. or to taste.


Serves : 2 to 3 people

METHOD:

1. Put a wide pan on your burner and switch it on ,add ghee/oil let it heat up then add cumin seeds to it, when they start to splutter add your cleaned and chopped methi (fenugreek ) leaves to it. Keep stirring for about 30 seconds, we don’t want methi leaves to change color.

2. Add boiled corn kernels, green capsicums and all the seasonings including salt to it and keep stirring for another 10-15 seconds. We want to keep our all green veggies green.

3. Now add cooked rice and mix it lightly and put in lemon juice, keep stirring for another 15 to 30 seconds and your rice is ready to serve.

TIP:    I had to cook my rice fresh because I didn’t have

any leftover plain rice with me. But leftover rice always works better. in case you too don’t have any leftover rice , you can just take raw basmati rice, cook it and spread it on a serving tray or a platter for an hour and a half prior to making fried rice, so that rice don’t stick together while cooking.