Tomato Brown Rice With Methi Leaves

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Energy- 178 kcal
Protein- 4.1 gm
Carbohydrates- 32.4 gm
Fat- 3.0 gm
1/2 cup chopped tomatoes
3 cups chopped fenugreek leaves
2 tsp oil
1 bayleaf
2 cloves
1 medium size cinnamon 
2 cardamoms
1/2 tsp finely chopped green chillies
1/4 cup onion paste
2 tsp garlic paste
1 tbsp coriander-cumin seeds powder
1/2 tsp turmeric powder
3 cups cooked brown rice
salt to taste

Wash and cook the brown rice and keep aside.

Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and saute on a medium flame for 30 seconds.

Add the green chillies, onion paste and saute on a medium flame, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning.

Add the garlic paste and sauté on a medium flame for few seconds

Add the tomatoes and cook on a medium flame for 2 minutes.

Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds.

Add the cooked rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes. it's ready to serve hot.

Brown rice rich in Vitamin B,  antioxidants, it's also help in preventing obesity.