A sweet baby corn and bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and good for
health. One pot rice dish is always simple to make.
Prep Time : 10 Mins
Cook Time : 20 Mins + Rice
Ingredients
- Methi leaves - 4 cups
- Baby corn - 1 cup , chopped corn into roundels
- Garam masala-1/2 tsp
- Pualo powder - 1 tsp (i used MTR)
- Onion + Coriander + green chillies paste - 4 tbsp
- Onions - 1 cup
- Lemon / Lime juice - 2 tsp
- Launga / Lavanga / Clove - 4
- Dalchini / Cinnamon / Chakke - 2 pieces
- Teja Patta / Patre / Bayleaves - 2 leaves
- Chakraphul / Star anise - 2 stars
- Oil - 1/4 cup
- KalaJeera seeds - 1 tsp
- Turmeric - a pinch
- Salt to taste
- Basmati rice - 2 cups
- Ginger Garlic paste
- Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
- Cook basmati in pressure cooker or rice cooker and keep aside
- Blend onions, coriander & green chillies add little water make a paste and keep aside
- Take a big pan , heat oil
- Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
- Add turmeric , ginger garlic paste and grinded paste saute for few mins
- Add pulao powder and garam masala powder for taste
- Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
- Add lemon juice and salt saute gently
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