Corn Methi Pulao Recipe

Corn Methi Pulao Recipe
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While there are many pulao variants out there, the sweetness of corn and the innate bitterness of methi take this simple rice dish to piquant heights.
Corn Methi Pulao Recipe
Difficulty Average
Rating 10.0 / 10 (1 vote)
Recipe Type Veg.
  • 1 Cup basmati rice
  • 2-3 Peppercorns
  • 1 Cinnamon stick
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Onion, sliced
  • 1 Cup fenugreek leaves, chopped
  • 1/2 Cup sweet corn
  • 1/4 tsp Turmeric powder
  • 1 tbsp Butter
  • 1 tbsp Oil
  • Salt, to taste
  • Water
How to make Corn Methi Pulao:
  • Wash rice and keep them aside.
  • In a vessel, add 2 cups of water and bring it to a boil.
  • Heat butter and oil in a pressure cooker. Add the peppercorns, cinnamon, cloves, green cardamoms and onion. Fry for some time.
  • Add fenugreek leaves, corns and turmeric powder. Stir for a few seconds.
  • Finally, add the rice and required amount of water, along with salt.
  • Pressure cook till 1 whistle.
  • Allow the steam to escape before opening.
  • Serve hot with fresh curd and papad.
  • Corn Methi Pulao is ready.