July 10, 2015

Corn Methi Pulao

A simple but tasty one pot meal that makes your cooking very easy. Sweet corn and Methi leaves add different taste and colour to the pulao with simple seasoning. You never feel or taste the bitterness of fenugreek in this recipe and it is the best way to make your kids to love the healthy Fenugreek (Methi) leaves....

Pre time: 05 mins

Cooking time: 15 mins

Serves: 3

Ingredients for making Corn Methi Pulao:

Basmathi or any long grain rice 250 gms ( 2 cups)
Fenugreek Leaves (Methi) 2 bunches
Sweet corn 1 cup
Thinly sliced onions from 2 onions
Finely chopped green chillies 2
Chopped garlic from 8 garlic heads
Red chilli powder 1/2 tea spoon
Coriander seed powder 1/4 tea spoon
Turmeric powder 1/4 tea spoon
Cumin seeds, cloves and cinnamon for seasoning'
Bay leaves 2
Ghee 1 tb spoon
Oil 2 tb spoons
Water 4 cups

How to make Corn Methi Pulao?

Wash the leaves well and chop them roughly and keep aside.
Wash the Basmathir rice and drain the water and keep aside.
Heat a broad pan with ghee and oil.
Add the seasoning items with bay leaves.

Then fry the onions for a minute. Add the green chillies and all the powders mentioned above. Stir well.
Now add the methi leaves and corn and give a fast stir.
Add the basmathi rice and stir gently for few seconds.
Pour the 4 cups of water into it and required salt.

Keep the flame low.
Close the pan with a lid.
Let it to cook for exactly 15 minutes in low flame.
Switch off the stove and wait for 3 more minutes.
Remove the lid and stir the stuff gently without breaking the rice.
The Tempting pulao is ready to serve now.