Sunday, May 04, 2014

Corn Methi Pulao

The sweetness of corn and the innate bitterness of methi complement each other well in this pulao. By using simple seasonings and the pressure-cooking technique, tasty corn methi pulao can be prepared quite fast.

Preparation Time: 
Cooking Time: 
Makes 4 servings

  1. Wash the rice and keep aside.
  2. Heat the butter and oil in a pressure cooker, after heated add the peppercorns, cinnamon, cloves, cardamom and sauté for ½ a minute.
  3. Add the onions and sauté for 1 to 2 minutes.
  4. Add the fenugreek leaves, corn kernels and sauté for 1 minute.
  5. Add the rice and 2 cups of hot water, salt, turmeric powder, green chillies and stir for a few seconds.
  6. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  7. Serve hot with fresh curds.

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