Corn Methi Pulao Recipe

Name: Corn Methi Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 -4 peppercorns; 12 inch cinnamon stick (12 mm. piece); 2 cloves; 2 green cardamoms; 1 onion, sliced; 1 cup fenugreek leaves, chopped (methi); ½ cup sweet corn; ¼ teaspoon turmeric powder (haldi); 1 tablespoon butter; 1 tablespoon oil; salt

Servings: persons

1 cup basmati rice
2 -4 peppercorns
12 inch cinnamon stick (12 mm. piece)
2 cloves
2 green cardamoms
1 onion, sliced
1 cup fenugreek leaves, chopped (methi)
½ cup sweet corn
¼ teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt

1
Wash the rice and keep aside.
2
Put 2 cups of water to boil.
3
Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time.
4
Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
5
Finally, add the rice and 2 cups of hot water along with salt and pressure cook for 1 whistle.
6
Allow the steam to escape before opening.
7
Serve hot with fresh curds and papad canapes.

1018

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 -4 peppercorns, 12 inch cinnamon stick (12 mm. piece), 2 cloves, 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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