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
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