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: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup long grained rice (basmati)
2 to 4 black peppercorns (kalimirch)
12 mm (1/2") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1/2 tsp finely chopped green chillies
1/2 cup sliced onions
3/4 cup fenugreek (methi) leaves chopped
1/2 cup sweet corn kernels (makai ke dane)
1/4 tsp turmeric powder (haldi)
1 tbsp butter
1 tbsp oil
salt to taste

For Serving fresh curd

 

Method

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.

RECIPE SOURCE : Corn Methi Pulao by Tarla Dalal