Corn and Methi Pulao is a Rice dish prepared using Corn and Fenugreek leaves.
Cuisine: North Indian
Time required: 30 minutes
Ingredients:
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
Method:
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.
