Corn and Methi Pulao is a Rice dish prepared using Corn and Fenugreek leaves.
Cuisine: North Indian
Time required: 30 minutes
2 Cups Basmati Rice / Long Grained Rice
1 Bunch Methi / Fenugreek leaves
1 Cup Corn Kernels
1 Onion, Chopped finely
2 Tomatoes, Chopped finely
4 Pods Garlic, Chopped finely
5 Green Chilies, Slit
1 tsp Jeera / Cumin Seeds
1 tsp Chili Flakes
2 Red Chilies (Optional)
2 Bay leaves
2 one inch Cinnamon
2 – 3 Cloves
4 Cardamom, Crushed
3 tbsp Ghee / Clarified Butter or Oil
Salt to taste
Heat Oil, add Cloves, Bay leaves, Jeera, Cinnamon, Red Chilies, and Cardamom.
Add Onion and saute.
Add Tomatoes and Green Chilies and cook for 2 minutes.
Add Corn and Chopped Methi leaves and saute for a minute.
Add Rice and Salt and mix well.
Add 5 Cups water and close the vessel. Cook until water is absorbed and the Rice is cooked. Remove to a serving dish and serve hot with Raitha and Papad.