corn methi rice
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5 from 1 vote

Methi Corn Pulav

Corn Methi Pulao- Delicious healthy and easy to cook Corn and fresh fenugreek pilaf

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Kids Friendly, Lunch box Recipe, Main Course, Rice preparation
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: corn methi pulao, corn pulao, methi rice
Author: anjanaskc


  • 1.5 cup Corn Kernels / Makai Dana
  • 1.25 cup Rice/chawal
  • 2 cup Fresh Fenugreek / Hari Methi chopped
  • 3/4 cup Tomatoes / Tamatar chopped
  • to taste Salt / Namak
  • 1 tsp Chili Flakes / Kuti Lal Mirch
  • 2 Green Chillies / Hari Mirch slit lengthwise

Tempering /tadka/waghar

  • 4 tbsp Cumin Seeds / Sabut Jeera
  • 2 Bay Leaves / Tej Patta
  • 4 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang
  • 1 inch Cinnamon /daalchini
  • 4 Dried Red Chilli, Whole
  • 5 tbsp Cooking Oil


  • Wash and soak rice in enough water for 15 minutes.
  • Pluck tender leaves and stems from the methi bunch and wash them well.
  • Chop the washed methi leaves finely and keep aside.
  • Heat oil in a heavy broad pan and add cumin and all the tempering ingredients.
  • Now add the chopped tomatoes and green chilies and stir fry for a minute.
  • Add the chopped methi and corn and stir for a minute.
  • Now drain water from the rice and add in the pan .
  • Add salt and spices and stir fry for a minute.
  • Now add about 2 cups of water and let it come to a boil.
  • When the water started boiling ,mix it and cover with a lid.
  • Cook on low heat till done.
  • When done fluff with a fork and serve hot.


Serving suggestions - Serve with spinach raita or beetroot raita.