Corn Methi Pulao

by Tarla Dalal

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Accompaniments
C oo l i n g C u c um be r R ai ta F re s h F rui t R ai ta ( Cal c i um Ri c h Re ci pe ) Lau ki Ph u di n a R ai ta Ph u di n a Rai ta S pin ac h R ai ta

The sweetness of corn and the innate bitterness of methi complement each other well in this pulao . By using simple seasonings and the pressure cooking techni!ue" tasty corn methi pulao can be prepared !uite #ast.
Preparation $ime% &' mins Cooking $ime% &( mins )akes * ser+ings Sho, me #or ser+ings
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-ngredients

& cup long grained rice (basmati) . to * black peppercorns (kalimirch) &. mm (&/.0) piece cinnamon (dalchini) . cloves (laung / lavang) . cardamoms &/. tsp #inely chopped green chillies &/. cup sliced onions 1/* cup fenugreek (methi) leaves chopped &/. cup sweet corn kernels (makai ke dane) &/* tsp turmeric powder (haldi) & tbsp butter & tbsp oil salt to taste

For Serving )ethod

&. .. #resh curd 2ash the rice and keep aside. 3eat the butter and oil in a pressure cooker" a#ter heated add the peppercorns" cinnamon" clo+es" cardamom and saut45 #or 67 a minute. 1. Add the onions and saut45 #or & to . minutes. *. Add the #enugreek lea+es" corn kernels and saut45 #or & minute. (. Add the rice and . cups o# hot ,ater" salt" turmeric po,der" green chillies and stir #or a #e, seconds. 8. Pressure cook #or . ,histles. Allo, the steam to escape be#ore opening the lid. 9. Ser+e hot ,ith #resh curds.

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