Corn Methi Pulao ( Microwave Recipe )

by Tarla Dalal

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There are some days when you are so tired that you want to pamper yourself, but without much effort. This quick, tasty homemade dinner will serve the purpose even better than an hour at the spa! corn is usually very friendly with all other ingredients; but it seems to be best friends with methi, because the duo dances together so perfectly in this pulao, which you will enjoy so much that you will want to keep making it very often. After all, it is also easy to make. The key is to have it really hot… hot enough to warm you up even if it is peak winter!

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Soaking Time: 2 hours
Preparation Time: 10 mins
Cooking Time: 24 mins
Makes 4 servings
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Ingredients

1 1/2 cups long grained rice (basmati) , cleaned and washed
1 tbsp butter
1 tbsp oil
4 peppercorns (kalimirch)
12 mm (½") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1/2 cup sliced onions
1 cup finely chopped fenugreek (methi) leaves
1/2 cup sweet corn kernels (makai ke dane)
1/4 tsp turmeric powder (haldi)
salt to taste

For Serving
fresh curd
papad

Method

Soak the rice in enough water for 2 hours. Drain well and keep aside.
Put the butter and oil in a microwave safe bowl and microwave on high for 2 minutes.
Add the peppercorns, cinnamon, cloves, cardamom and onions, mix well and microwave on high for 2 minutes.
Add the fenugreek leaves, corn and turmeric powder, mix well and microwave on high for 2 minutes.
Add the rice, 3 cups of water and salt, mix well and microwave on high for 18 minutes, stirring twice in between after every 6 minutes.
Serve immediately with curds and papad.

RECIPE SOURCE : Microwave Cooking