Methi and Corn Pulao

Methi Corn Pulao In Marathi

Serves: approx. 2 cups (for 2 persons)

Ingredients:
3/4 cup Basmati Rice
3/4 cup Methi Leaves (Fenugreek)
3/4 cup Onion, thinly sliced (lengthwise)
2 Green Chilies, sliced lengthwise
1/2 cup Corn Karnels, boiled
1 tsp Ginger, grated
3 tbsp Oil
3/4 cup Yogurt
2 Bay leaves
2 Green Cardamom
4 Cloves
1 and 1/2 cups Water
Salt to taste
1 tbsp Ghee
Pinch of Kasoori Methi, powdered
Little Cilantro for garishing

Method:
1) Clean Methi leaves, chop and soak into salt water for 1/2 hour. Wash and soak basmati rice into water for 20 minutes.
2) Drain water from Methi leaves, squeeze and keep aside. Drain water from basmati rice and keep aside for 10 minutes.
3) Take a deep pan with lid. Heat Oil in that pan. Add Bay leaves, Cardamom and Cloves. Saute for few seconds. Then add sliced onion. Stir over medium high heat for 5 minutes or onion turns light brown. Now add ginger and green chilies. Saute for 10 seconds.
4) Now add squeezed Methi leaves. Stir for 2 minutes or methi's volume reduced to half. Whisk yogurt and stir in nicely. Stir for 2 minutes, add boiled corns. Mix nicely and add water. Add salt to taste. Check the taste and add more salt if required. Bring water to a boil.
5) Once water starts boiling, add washed rice. Over medium heat, cook the rice uncovered till rice is 60% cooked. Then cover with lid and cook over slow flame. Stir only if needed. Do not stir too much, it could break the grain and rice will not come out well. Once rice is done, drizzle 1 tbsp ghee. Fluff with fork. Serve into serving plate, Sprinkle Kasoori Methi for nice flavor. Garnish with Cilantro.

Note:
1) Adjust the quantity of Methi according to your taste.