Corn Methi Pulao Recipe

Name: Corn Methi Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup basmati rice; 2 -3 peppercorns (kali mirch); 1 piece cinnamon stick (dalchini); 2 cloves (laung); 2 cardamom (green elachi); 1 onion, sliced; 1 cup fenugreek leaves, chopped (methi); 12 cup sweet corn; 14 teaspoon turmeric powder (haldi); 1 tablespoon butter; 1 tablespoon oil; salt

Servings: persons

1 cup basmati rice
2 -3 peppercorns (kali mirch)
1 piece cinnamon stick (dalchini)
2 cloves (laung)
2 cardamom (green elachi)
1 onion, sliced
1 cup fenugreek leaves, chopped (methi)
12 cup sweet corn
14 teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt

1
Wash the rice and keep it aside.
2
In a vessel add 2cups of water and bring it to a boil.
3
Heat butter and oil in a pressure cooker, add in the peppercorns, dalcini (cinnamon), laung (cloves), elaichi (green cardamoms) and onion and fry for some time.
4
Then add methi leaves, corns and haldi (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.
6
Allow the steam to escape before opening.
7
Serve hot with fresh curds and papad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup basmati rice, 2 -3 peppercorns (kali mirch), 1 piece cinnamon stick (dalchini), 2 cloves (laung), and more.

Yes, Corn Methi Pulao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Methi Pulao

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