Corn Methi Pulao
Elevate your weeknight meals with this flavorful and wholesome Corn Methi Pulao, a vibrant one-pot rice dish bursting with aromatic spices, sweet corn, and the earthy goodness of fresh fenugreek leaves (methi). Perfectly cooked basmati rice is infused with a medley of whole spices like cinnamon, cardamom, and cloves, making each bite a fragrant delight. This easy-to-make recipe is not only packed with nutrients but also offers an irresistible balance of sweetness and slight bitterness from the corn and methi. Ready in just 40 minutes, this pulao pairs beautifully with yogurt, raita, or a fresh vegetable salad, making it an ideal choice for a comforting yet nutritious family meal. Keywords: Corn Methi Pulao, one-pot rice dish, fenugreek leaves recipe, easy Indian pulao, flavorful vegetarian dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Fresh fenugreek leaves (methi)
- 1 cup Sweet corn kernels
- 1 medium-sized Onion
- 2 pieces Green chilies
- 1 teaspoon Ginger-garlic paste
- 3 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Bay leaf
- 2 pieces Cardamom pods
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Oil or ghee
- 2 tablespoons Coriander leaves
Instructions
Thoroughly rinse 1 cup of basmati rice under running water until it runs clear. Soak the rice in water for 15 minutes and then drain.
Wash and finely chop 1 cup of fresh fenugreek leaves (methi). Set aside.
Heat 2 tablespoons of oil or ghee in a deep pan or pressure cooker over medium heat.
Add 1 teaspoon cumin seeds, 3 cloves, 1-inch cinnamon stick, 1 bay leaf, and 2 cardamom pods. Sauté for 30 seconds until aromatic.
Add 1 medium-sized onion, thinly sliced, and sauté until it turns golden brown.
Add 2 green chilies (slit lengthwise) and 1 teaspoon of ginger-garlic paste. Cook for 1 minute until the raw smell disappears.
Add the chopped fenugreek leaves and sauté for 2-3 minutes until they wilt.
Add 1 cup of sweet corn kernels, 0.5 teaspoon turmeric powder, and 1 teaspoon garam masala. Stir well to combine.
Add the drained rice and gently mix to coat it in the spices and vegetables.
Pour in 2 cups of water and add 1 teaspoon of salt. Stir and bring the mixture to a boil.
Lower the heat, cover the pan with a tight-fitting lid, and simmer for 15 minutes until the rice is cooked and all the water is absorbed. Alternatively, if using a pressure cooker, cook for 1 whistle on medium heat and then let the pressure release naturally.
Fluff the rice gently with a fork and garnish with 2 tablespoons of chopped coriander leaves.
Serve hot with yogurt, raita, or a fresh vegetable salad of your choice.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 21.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1189 mg | 91% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
