CORN METHI PULAO

A Healthy and tasty rice preparation, neither too hot, nor too sweet and not too tangy toooooooooooooooooo

INGREDIENTS

Basmati rice (soaked in water for half an hour)1 1/2 cups
Corn kernels 3/4 cup
Fenugreek leaves (methi), chopped 2 bunches
Oil 1 1/2 teaspoons
Cumin seeds 1 teaspoon
Bay leaf 1
Cloves 2
Peppercorns 5
Black cardamoms 2
Cinnamon 1 inch stick
Ginger, finely chopped 1 inch piece
Garlic, finely chopped 4-6 cloves
Green chillies, slit 2-3
Salt to taste
Lemon juice 1 tablespoon
 
METHOD

Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf, cloves, peppercorns, black cardamoms and cinnamon. Stir-fry for ten seconds. Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Add basmati rice, stirring gently for about a minute. Add three cups of water and salt to taste. Bring to a boil, add chopped methi and mix well. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice and reduce to low heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked. Serve hot.