Corn Methi Pulao

Ingredients list for Corn Methi Pulao

• 1 1/2 cups Basmati Rice Soaked in water for half an hour
• 3/4 cup Corn kernals
• 2 bunches Fenugreek leaves chopped
• 1 1/2 teaspoons Oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 2 Cloves
• 5 Peppercorns
• 2 Green cardamoms
• 2 Black cardamoms
• 1 inch stick Cinnamon
• 1 blade Mace
• 1 inch piece Ginger finely chopped
• 4-6 cloves Garlic finely chopped
• 2-3 Green chillies slit
• to taste Salt
• 1 tablespoon lemon Juice

Method

1. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon and mace. Stir-fry for ten seconds. Add chopped ginger, garlic and slit green chillies.
2. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Add basmati rice, stirring gently for about a minute. Add three cups of water and salt to taste.
3. Bring to a boil, add chopped methi and mix well. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice and reduce to low heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked. Serve hot.

Nutrition Info