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Corn Methi Pulav

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Ingredients

Adjust Servings:
2 cups Basmati rice
1 cup Fresh methi leaves
1 large Onion slice
1 large Tomato chopped
1 tsp Ginger Garlic paste
2 Chilles roughly chopped
1 tsp Coriander
1 tsp Garam masala
1 tbsp Lemon juice
As per taste Salt
4 tbsp Oil

Corn Methi Pulav

Features:
  • Vegetarian
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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This easy one pot dish of corn methi pulao is a winner for lunch box or for a quick and easy meal. The sweetness of corn compliments the flavor of the slightly bitter fenugreek leaves (methi).

Steps

1
Done

Wash and soak the rice for 30 minutes.

2
Done

Pick the methi leaves from the stem and wash under running water to get rid of all the mud and sand. This will require changing the water several times until the water looks clean. Chop and set aside.

3
Done

Heat ghee or cooking oil in a nonstick saucepan (big enough to cook 2 cups of rice).Add cumin seeds,
Then add sliced onion and fry till soft and light brown. Add chopped tomatoes followed by 1/2 teaspoon ginger garlic paste, green chilies, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander 1/4 teaspoon garam masala powder Fry for 5 minutes on low flame or till the raw smell disappears and the spices are cooked.Now add corn n fresh chopped methi leaves, salt, and lemon juice. Cook for 2 minutes and then add 4 cups of water.

4
Done

Bring the water to a slow boil. As the water is boiling add the soaked rice and white vinegar and stir gently. Taste the water and adjust the salt, lemon juice also add more green chili if you want more spicy. Place the lid and cook on medium low heat for 15 minutes.

5
Done

After 15 minutes, open the lid and stir the rice gently from the sides to release all the trapped steam. If you still find water cook for another 5 minutes and then remove from heat. Let the rice be covered for another 10 minutes before serving.

6
Done

Serve hot with your choice of curry and salad.

Aliza

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