Corn Methi Pulao, Methi Makai Pulao Recipe

Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.

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). Here is how to do it.

Wash and soak the rice in water for 20 minutes. You may use Basmati rice or Seeraga Samba rice (Zeera Rice). I love the flavour of the short grained south indian seeraga samba rice for this recipe.

Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic. If you do not have butter, you may use ghee or even oil. Also add salt along with the onions. Adding salt helps the onion sweat faster and it will brown in no time.

Saute till the onions are brown. Add in the chopped fenugreek leaves (methi).

Also add in the sweet corn. I have used frozen and thawed sweet corn for this recipe. Saute for a couple of minutes.

Add in the boiled hot water and a veggie seasoning cube. The cube is optional but it adds a nice depth to the rice. You may buy the cube here. I have used 1 cup of rice and 2 cups of water for this recipe.

Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.

Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes. The rice will nicely swell during this period.

Serve the rice just as is. If you are feeling fancy, you can serve it with vegetable kurma.

Corn Methi Pulao, Methi Makai Pulao Recipe

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• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 3 servings 1x

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Description

Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.

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Scale 1x2x3x

Ingredients

• 3 tablespoon butter
• 1/4 teaspoon cumin seeds
• 2 cardamom
• 2 cloves
• 1 inch piece cinnamon
• 1 big red onions, finely chopped
• 4 green chillies, finely chopped
• 1/2 inch piece ginger, finely chopped
• 5 cloves garlic, finely chopped
• 1 1/2 teaspoon salt
• 2 cups methi leaves, chopped
• 1 1/2 cup sweet corn
• 2 cups hot water
• 1 veggie stock cube (optional)
• 1 cup Basmati rice or seeraga samba rice

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Instructions

1. Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic.
2. Saute till the onions are brown. Add in the chopped fenugreek leaves (methi). Also add in the sweet corn. Saute for a couple of minutes.
3. Add in the boiled hot water and a veggie seasoning cube
4. Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
5. Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes.
6. Serve hot!

• Category: Main Dish
• Cuisine: North Indian