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Methi Corn Pulao
Ingredients:
Methi(fenugreek leaves) 2 cups
Onions sliced 2 nos.
Green chilies chopped 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch pieces
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardamoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsps.
Salt to taste
Cooking Method:
1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large cardamon, cloves and black peppercorn. When they start to crackle, add onions and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5 more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes.
