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


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