Corn Methi Pulao Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4 servings
Ingredients
For Corn Methi Pulao
1/2 cup sweet corn kernels (makai ke dane)
3/4 cup chopped fenugreek leaves (methi)
1 cup long grain rice (basmati chawal) , washed and drained
1 tbsp butter
1 tbsp oil
2 to 4 whole black peppercorns (kalimirch)
1 small stick cinnamon (dalchini)
1/2 cup sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1/2 tsp finely chopped green chillies
For Serving With Corn Methi Pulao
fresh curd (dahi)
Method
For corn methi pulao
- To make corn methi pulao, heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves and cardamom and sauté on a medium flame for ½ a minute.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute.
- Add the rice and 2 cups of hot water, salt, turmeric powder and green chillies and sauté on a medium flame for a few seconds and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve the corn methi pulao hot with fresh curds.
See step by step images of Corn Methi Pulao
