Corn Methi Pulao Video by Tarla Dalal

Corn Methi Pulao Video by Tarla Dalal

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A pressure cooker pulao made using corn and spinach.


Recipe Description for Corn Methi Pulao

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For Corn Methi Pulao
1/2 cup sweet corn kernels (makai ke dane)
3/4 cup chopped fenugreek leaves (methi)
1 cup long grain rice (basmati chawal) , washed and drained
1 tbsp butter
1 tbsp oil
2 to 4 whole black peppercorns (kalimirch)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 cup sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1/2 tsp finely chopped green chillies

For Serving With Corn Methi Pulao
fresh curd (dahi)


For corn methi pulao

  1. To make {span class="bold1"}corn methi pulao{/span}, 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.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute.
  4. 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.
  5. Allow the steam to escape before opening the lid.
  6. Serve the {span class="bold1"}corn methi pulao{/span} hot with fresh curds.

See step by step images of Corn Methi Pulao Recipe

RECIPE SOURCE : ChawalBuy this cookbook

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