Corn Methi Pulao

Pulao rice is a tasty and quick rice preparation.No more side dish is needed to serve this but only a single pickle or pappad. Corn methi pulao is one of the best variety among that.The aroma of methi and sweet corns brings out a simply flavorful pulao. Here is the easy recipe preparation. 
  1. Basmati rice long-1 cup
  2. Sweet corn- ¾ cup (fresh or frozen)
  3. Kasoori methi  / fenugreek leaves- ¼ cup (fresh or dried)
  4. Oil/ghee-2tbsp
  5. Onion thinly sliced-1
  6. Ginger garlic crushed-1tsp
  7. Lemon juice-1 tbsp
  8. Garam masala powder-1 tbsp
  9. Pepper powder-1tsp
  10. Cumin powder- ¼ tsp
  11. Salt-to taste
  12. Mint leaves chopped-1tbsp
  13. Coriander leaves chopped / spring onion-1tbsp
  14. Boiling water- 1 3/4 cup)
  • Wash and soak basmati rice in water for 30 minutes. Drain it.
  • Heat ghee in a pan and sauté onions until transparent.
  • Add ginger garlic crushed and sauté for few seconds.
  • Make the flame to very low and add mint leaves, cumin powder, pepper powder and garam masala.
  • Add sweet corn and sauté for a minute.
  • Add drained rice in to the pan and sauté for a minute.
  • Add lemon juice, salt and boiling water in to it.
  • Mix well and cover cooks it until all the water gets absorbed and the rice is cooked perfectly (on medium-low flame)(stir gently for 2 to 3 times at the last stage of cooking in order to prevent sticking the rice on the bottom of the pan). (You can also pressure cooks it for 1 whistle on medium flame and open the lid after 20 minutes).
  • When the rice is cooked switch off the flame and add methi leaves, mint leaves and coriander leaves chopped.
  • Tightly cover it for another 15 minutes.
  • After that; open the lid and give a nice mix.
  • Add in to serving plates and serve hot.
Corn Methi Pulao Corn Methi Pulao Reviewed by Fejna Em on 00:28 Rating: 5
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