Methi (Fenugreek Leaves) Corn Pulao
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.