Corn and Methi Pulao

This is the first time i am trying a pulao in a pressure pan.I always cook the rice seperatley and mix with the vegetables and masala or put in in the electric rice cooker.But i prefer cooking the rice seperately cooling the rice and then mixing with the masala.When i was looking for this(corn and methi pulao) recipe most of the recipe said only the pressure cooker method so i decided to follow the same.You just have to be careful about the water quantity and the time for cooking.Corn and methi pulao came out very well the whole house was so aromatic with the corn,methi and the butter!!!!

You will Need

• One cup Basmati rice
• 1/2 cup Corn kernels
• 2 small bunches of Methi Leaves
• One Big Onion(sliced)
• One tsp of Ginger Garlic Paste
• 2-3 Green Chillies
• 1& 3/4 cups hot water

To Temper

• 3 tbs of Oil or Butter
• 3-4 cloves
• 1 inch Cinnamon stick
• 2 Cardamoms
• Few peppercorns

How to

1.Soak the rice for half an hour drain the water and keep aside.pick and wash the methi leaves(only the leaves do not pick with the stem)..Heat oil or butter in a pressure pan and temper with the things given above.

 2.Add the sliced onion,split green chillies and crushed ginger and fry till the onion turns pink.It need not turn golden brown.

 3.Add the washed corn and methi leaves and give it a good stir.

 4.Add the washed rice and fry for few seconds.

 5.Add 1 3/4 cup hot water and salt give it a stir and close the pressure pan lid put the weight and give it one whistle.

Once the pressure is released fluff it with a fork and mix.Enjoy the aromatic pulao with some raita or dal.

Notes

• It is a aromatic and tasty pulao can be served with dal or some raita.
• You can use butter instead of oil for a good flavour.
• There is a slight bitterness in the methi the sweetness in the corn balances that.