CORN METHI PULAO | SWEET CORN FENUGREEK PULAO| CORN METHI RICE

I am currently hunting for various corn recipes . I bookmarked this recipe immediately when I came across in a magazine.I had even fresh methi bunch lying in my refrigerator.The result was simply superb .Its definitely a must try recipe .This is a relatively bland pulao and I serve it with any sort of spicy raita. This is a great party dish and also makes for a lazy Sunday lunch.

Ingredients :

3/4 cup long grained rice (basmati)
2 to 4 black peppercorns (kalimirch)
2 cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
2 bay leaf
2 sliced green chillies
1 tsp ginger garlic paste
1/2 cup sliced onions
3/4 cup fenugreek (methi) leaves chopped
3/4 cup sweet corn (makai ke dane)
1/4 tsp turmeric powder (haldi)
1 tbsp ghee
 salt to taste
3/4 cup curd
pinch of kasuri methi

Method :

1.Wash the rice ,soak for 30 minutes in water ,drain and keep aside.
2.Heat the butter and oil in a pressure cooker, after heated add the peppercorns, cinnamon, cloves, cardamom,bayleaf  and sauté for ½ a minute.

3.Add the ginger garlic paste,green chillies,onions and sauté for 1 to 2 minutes & fry till onions are golden brown.

4.Add the fenugreek leaves, corn kernels and sauté for 1 minute.Add curd & mix well .
5.Add the rice and 2 cups of hot water, salt, lime juice & mix well.
6.Pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
7.Serve hot with   papad,  mango pickle & raita

 

Tip :

Sprinkle a pinch of crushed methi.