Methi Corn Pulao

Prepared this tasty pulao a week back. It turned out so well and the mild methi flavor  and aroma in rice was so tempting. Even my kid dint complain about bitter taste.

Lets see the recipe now.

Ingredients:

Basmati Rice - 1 cup
Methi leaves - 1/3 cup (tightly packed)
corn - 1/2 cup
Onion - 1 small
Green chilies -2
Ginger - 1/2 inch piece (finely chopped)
Garlic - 2-3 cloves (finely chopped)
turmeric powder - a small pinch
salt- as per taste
Oil -2-3 tbsp
coriander leaves - a few
cashews- a few


Dry Garam masala:

Fennel seeds - 1 tsp
bay leaves - 2-3
anistar - 1
cloves -4
elachi - 2-3
cinnamon - 1/2 inch stick
jeera/cumin - 1/2 tsp

Preparation:

1.Wash and soak basmati rice for atleast 30 mins.
2. Clean and chop methi leaves and keep aside.
3. In a pressure pan / cooker, heat a tbsp of oil and add the dry garam masala items listed above.
4. add cashews and fry for a while.
5. Add finely chopped ginger and garlic and saute.(dont let it burn)
6. Add lengthily cut onions, green chilies and saute  until they turn soft and brown.
7. Now add corn, chopped methi leaves and saute well. onions and methi will mix together.
8. add a pinch of turmeric, soaked rice and saute for a minute.
9. In the mean time measure required water (i used 1:2 cups) and bring to boil.
10. Add boiling water to the rice mix, add salt and close the lid.
11. Leave it for 2 whilstles and switch off the flame.
12.Let it rest for 10-15 mins and gently fluff the rice with fork.
13.Add chopped coriander leaves and serve hot with Raitha or papad.

Notes:
1.If you like methi taste, you can add a little more of it.
2.You can substitute chopped ginger garlic with ginger garlic paste.
3. Adding boiling water to the rice gives fluffy pulao, than the normal / cold water.

Corn Pulao / Sweet Corn Pulao

How was the weekend Friends? I really had a great weekend with loads of shopping and food :))) This weekend special at our home was Corn Pulao and Chili Paneer.

I was not having proper vegetables in the refrigerator today to make anything special. When I searched in the freezer section, I found a pack of paneer and sweet corn which i got a week back. I have bought the corn pack especially to make the pulao and to try some snacks for my daughter. So thought of making it today.And it turned out very well and the family enjoyed it. Here is the recipe.

Ingredients:

Basmati Rice - 1 and 1/2 cups (wash and soak for at least 30 minutes)
Corn - 3/4 cup
Onion - 1 small or 1/2 of big (sliced)
Green chili - 2-3
Mint leaves - a few
salt- as per taste
water - 2.75 cups (the basmati i used require 1:1.75 water to cook, so adjust according to the rice you used)
Oil - 2 table spoon
ghee- 1 table spoon (optional)
Bay leaves -1

To grind:
Ginger - 1 inch piece
Garlic - 3-4 cloves
cinnamon stick - a small piece
cashews - 8-10
pepper - 4-5 nos
cloves-2

In a blender, add all these mentioned ingredients and grind as a fine paste by adding required amount of water.

 Preparation:

1. In a pressure pan / cooker heat 2 table spoon of oil, then add bay leaves and silted green chili
2. Add the sliced onions and saute until they turn transparent.
3. In the mean time, prepare the paste of items mentioned in the section "to grind" and add, then saute them well until the raw smell leaves..
4. Then add the corn kernels, and saute for a minute or two
5. Now add the soaked rice, water, salt,mint leaves and close with the lid
6. keep the flame on the simmer and cook for a whistle.
7. Once the pressure is released, mix gently with a fork and serve with your favorite side dish.

We enjoyed the pulao with Chilli paneer.

Notes:
1. Pulao normally cooked with milk/coconut milk for its richness. Today I have not added, since i didn't have any of those. :)I personally prefer coconut milk for pulao. If you do not have health constrains, do not miss adding coconut milk.
2. While adding milk/coconut milk adjust the water quantity accordingly.
3.Garnish with coriander leaves if you like.

Dont miss to check the Chili paneer Recipe also