Its wedding time at home and preparations are in full swing. Thus, the irregularity in blogging.
Writing on corn methi pulao, corn is an all time favorite and fenugreek leaves are a nutritious addition.
Preparation time: 20-30 mins
Long rice (Basmati preferable) 1cup (200gms)
Fenugreek leaves (methi/menthikura) 1 bunch
Sweet corn kernels 1cup
Bay leaf 1
Cardamom (elaichi/yelakkai) 2
Cinnamon stick(Dal chini/Dalchinchakka) 2
Clove (Laung/Lavangam) 2
Cumin (jeera/jeelakarra) 1rsp
Cumin powder (jeera powder) 1tsp
Red chilli powder (Karam) 1tsp
Garam masala 1tsp
Ghee 1 tbsp
Refined cooking oil 1 tsp
Salt to taste
Wash and soak the rice for 15 mins.
Wash and chop the fenugreek leaves.
Heat a tbsp of ghee, add a bayleaf, the cardomoms,cloves and cinnamon and a tsp of cumin seeds.
To this add a tsp each of cumin powder, red chilli powder and garam masala powder. Sauté for 2mins till the masala feels done.
Add the fenugreek leaves, sweet corn kernels and mix well to evenly spice the veggies.
Add the soaked rice, a tsp oil, salt to taste, one and a half cups of water and pressure cook to 1 whistle. If using a microwave, cook 15min on medium heat. If cooking in an open pan, cover and cook for 20 mins or till the rice feels done.
Corn methi pulao is done. Being a rice based recipe, it can be supplemented with any gravy based curry or raitha or even just plain yoghurt.