North India

Corn methi pulao

Name: Corn methi pulao
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 1/4 cups soaked 20 minutes basmati rice; 3/4 cup kernels sweet corn kernels (corn kernels); 1 bunch chopped fenugreek leaves; 1 medium sliced onion; 1 1/2 tsp ginger garlic paste; 1 slit green chilli; 1 bay leaf 4 cloves, 2 cardamom, cinnamon whole spices; 1/2 tsp cumin seeds; 1 1/2 tbsp ghee; 1/2 tsp garam masala; 1 1/4 tsp salt; 2 1/4 cups water

Sweet corn and bitter methi meet in buttery basmati. Kids pick out nothing.

30 minTime

7 gProtein each

mildSpice

Methi meets makai2 chapters · 1 min read

Make it your way

Grandma's wayCorn, methi and basmati in ghee.

The original

320kcalsame

7 gproteinsame

3 gfibresame

30minutessame

Corn methi pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Sweet corn kernels (corn kernels)¾ cup kernels

Fenugreek leaves1 bunch, chopped

Onion1 medium, sliced

Ginger garlic paste1½ tsp

Green chilli1, slit

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Ghee1½ tbsp

Garam masala½ tsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat ghee in the cooker, add cumin and whole spices, then onion and chilli till golden.
2Add ginger garlic paste, then methi and corn. Saute 3 minutes.
3Add rice, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Corn methi pulao

Sweet corn and bitter methi meet in buttery basmati. Kids pick out nothing.

30 minTime

7 gProtein each

mildSpice

Methi meets makai2 chapters · 1 min read

Make it your way

Grandma's wayCorn, methi and basmati in ghee.

The original

320kcalsame

7 gproteinsame

3 gfibresame

30minutessame

Corn methi pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Sweet corn kernels (corn kernels)¾ cup kernels

Fenugreek leaves1 bunch, chopped

Onion1 medium, sliced

Ginger garlic paste1½ tsp

Green chilli1, slit

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Ghee1½ tbsp

Garam masala½ tsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat ghee in the cooker, add cumin and whole spices, then onion and chilli till golden.
2Add ginger garlic paste, then methi and corn. Saute 3 minutes.
3Add rice, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Corn methi pulao

Make it your way

Ingredients

Method

Corn methi pulao

Make it your way

Ingredients

Method

Make it a meal