Corn Methi Pulao
by Tarla Dalal
Added to 1315 cookbooks
This recipe has been viewed 66053 times
The sweetness of corn and the innate bitterness of methi complement each other well in this pulao. By using simple seasonings and the pressure-cooking technique, tasty Corn Methi Pulao can be prepared quite fast.
- Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves and cardamom and sauté on a medium flame for ½ a minute.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute.
- Add the rice and 2 cups of hot water, salt, turmeric powder and green chillies and sauté on a medium flame for a few seconds and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot with fresh curds.
Nutrient values per serving
|Vitamin A||255.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||4.1 mg|
|Folic Acid||7.7 mcg|
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