Methi corn pulav

 All you need

Basmati rice - 2 cups

1 bunch methi leaves

small sweet corn - 4-5

Can add potatoes/peas

onions - 1 thin sliced

spring onion leaves - cut finely 1 cup

green chillies - 2

vangi bhath powder - 1 tsp

mango powder - 1tsp

turmeric powder - 1tsp

mustard seeds - 1tsp

channadhall - 1tsp

peanuts/cashews optional

sugar and salt to taste

• Wash Rise and soak in water for 20 minutes. Presure cook rice.

• Wash methi leaves allow to stand for a while so the water strains out.

• Heat oil in a pan, add channa dhal, mustard, hing fry until mustard splutters

• Add green chillies and onions and fry until the onions are slightly brown in color

• Add the washed methi leaves, salt and fry until the leaves are half done

• Add corn and continue to fry , you sprinkle some water if found the moisture is not enough for the corn and methi to be done

• Add the boiled potatoes/peas, half of spring onions stir and mix

• Add all the masala powder , mango powder and salt and sugar to taste and mix. Add the basmati rice and mix well and keep on low flame for 2-3 minutes. Taste for salt and you are done

• Garnish with cut spring onions leaves.

Note: This pulav can also be prepared with whole garam masala for the takda to add more fragrance