METHI-CORN PULAO /TASTY RICE PULAO WITH CORN KERNELS AND FENUGREEK LEAVES
What happens when you open the lid of a pan in which the fragrant methi-corn rice has been cooked for the past 10-15 minutes? You get crazy with the mixed aromas that hit your senses in layers. These aromas arise from methi leaves, fragrant basmati rice, and several whole spices that turn this rice pulao into a divine dish
And of course, the texture of pulao is superb. Each grain is separated because the pulao has been cooked in the broad pan. Each ingredient is seen separately as very colourful. Each bite makes you feel happy because of the numerous flavours—methi, corn, cashew nuts, onions, tomatoes and fragrant whole spices. Fenugreek being pungent and bitter balances itself with the sweetness of corn kernels. I hope every bite will make you addict
Prep Time – 25 minutes
Cook Time – 10 minutes
Resting Time – 5 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Methi/Fenugreek leaves – 1 bowl(100 gms)
• Corn kernels – 1 cup (6-8 tbsp)
• Basmati rice – 1 cup
• Onions – 2 medium
• Tomatoes – 2 small
• Garlic cloves – 2-3
• Ginger – 1-inch piece
• Cashews/Kaju – 7-8 (whole or broken)
• Water – rinsing + soaking – sufficient enough
• Water for cooking – 2 cups
• Oil – 1 tbsp
● SPICES WHOLE AND POWDERED
• Bay leaves/tez patta – 2 nos
• Cloves/long – 4 nos
• Black pepper/kali mirch – 4-5
• Black cardamom/badi elaichi – 1 no
• Green cardamom/choti elaichi – 2 nos
• Star anise/chakri phool – 1 no
• Cumin/jeera – 1 tsp
• Whole red chilly – 1-2 nos
• Cinnamon/daalchini – 1 small piece
• Salt – to taste
• Pepper powder – 1/2 tsp
● PREPARATIONS TO BE DONE
• Rinse and soak rice for 20 minutes
• Rinse and chop finely methi/fenugreek leaves
• Slice thinly onions, tomatoes, ginger, and garlic
● HOW TO MAKE METHI-CORN PULAO
1- Heat oil in a pan and add cashews/Kaju. Fry them until they get golden colour. Take them out of oil
2- Next, add all the spices like jeera, long, elayachi, peppers, daalchini and bay leaves. Cook the spices for a few seconds
3- Next, add sliced onions and saute.
4- Add now chopped ginger-garlic and saute with onions
5- Now, add chopped methi/fenugreek leaves and cook for a minute
6- Next, add tomato slices and corn kernels and combine all the ingredients
7- Time to add salt and pepper powder and mix well
8- Now, add soaked rice and combine with other ingredients.
9- Add 2 cups of water. Allow the first boil at a high flame and simmer the flame at the lowest. Cover the pan with a lid
10- Within 10 minutes the water will be absorbed leading the rice to be cooked to perfection
11- Let the pan at dum or in the steam for 5-6 minutes. Open the lid and you will experience the divine aromas of methi-corn pulao.
12- Serve it hot with curd or vegetable raita
YOU MAY ALSO LIKE
PALAK PANEER PULAO IN TOMATO GRAVY
