Ingredients
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2 cups Basmati rice
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1 cup Fresh methi leaves
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1 large Onion slice
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1 large Tomato chopped
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1 tsp Ginger Garlic paste
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2 Chilles roughly chopped
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1 tsp Coriander
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1 tsp Garam masala
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1 tbsp Lemon juice
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As per taste Salt
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4 tbsp Oil
Directions
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
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1
Done
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Wash and soak the rice for 30 minutes. |
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2
Done
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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. |
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3
Done
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Heat ghee or cooking oil in a nonstick saucepan (big enough to cook 2 cups of rice).Add cumin seeds, |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Serve hot with your choice of curry and salad. |
