Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Methi Corn Pulav
Corn Methi Pulao- Delicious healthy and easy to cook Corn and fresh fenugreek pilaf
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
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:
Anjana Chaturvedi
Ingredients
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
Instructions
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.
Notes
Serving suggestions - Serve with
spinach raita
or
beetroot raita.