Preparation Time : 6 minutes.
Cooking Time: 8 minutes.
1 cup long grained rice (basmati)
2 to 4 black peppercorns (kalimirch)
12 mm. (1/2″) piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamom (elaichi)
1 onion, sliced
1 cup fenugreek leaves (methi), chopped
1/2 cup sweet corn (makai ke dane)
1/4 tsp turmeric powder (haldi)
1 tbsp butter
1 tbsp oil
salt to taste
1.Wash the rice and keep aside.
2.Put 2 cups of water to boil.
3.Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time.
4.Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
5.Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening.
6.Serve hot with fresh curds and papad canapes.
Looks like yummy.
The content completely describes about the recipe Methi Corn Pulao.
Thanks for sharing such valuable post. 🙂