Ingredients for Corn Methi Pulao
- Basmati Rice
- 1 teaspoon peppercorns
- Cinnamon Stick
- Cloves
- Cardamom
- 1 medium onion (finely chopped)
- Fenugreek Leaves
- Sweet Corn
- Turmeric Powder
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon salt
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How to Make Corn Methi Pulao
- Rinse 1 cup basmati rice thoroughly under cold water and set aside.
- In a medium-sized pressure cooker, bring 2 cups of water to a boil.
- Heat 2 tablespoons of butter and 1 tablespoon of oil in the pressure cooker. Add 1 teaspoon peppercorns, 2-inch cinnamon stick, 2 cloves, 2 green cardamoms, and 1 medium onion (finely chopped). Sauté for 2-3 minutes until onions soften.
- Add 1 cup fresh methi (fenugreek) leaves, 1 cup frozen or fresh corn kernels, and 1/2 teaspoon turmeric powder. Stir-fry for 1 minute until fragrant.
- Add the rinsed rice, 2 cups of hot water, and 1 teaspoon salt. Stir well.
- Secure the lid and pressure cook for 1 whistle. Reduce heat to low and simmer for 2 minutes after the whistle.
- Allow the steam to escape naturally before opening the lid. Fluff the rice with a fork.
- Garnish with fresh cilantro (optional) and serve hot with raita (yogurt dip) and papad.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
6g
Carbs
7g
