Wednesday, October 7, 2009

Corn-Methi pulao

Serves: 4

Basmati rice - 2 cups
Ginger-Garlic paste - 2 tsp
Oil - 4 tbsp
Onion - 1 large, sliced
Methi leaves- 1 cup shredded
Sweet corn - 1/2 cup
Cinnamon powder - 1/2 tsp
Cloves - 4
Cardamon - 2
Peppercorns - 2-3
Salt - to taste

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.
1. Heat oil in the pressure cooker and add the cinnamon, cloves, peppercorns and cardamom. Then add the ginger-parlic paste and stir fry for about a min
2. Add the onions and fry until the onions turn translucent and become soft. Add the methi leaves and corn and mix well. Stir fry until the contents become a little greasy.
3. Drain the rice and mix gently not to break the grains. Add salt to taste, then water and pressure cook for 1 whistle. Allow to cool for about 10 minutes and then fluff up the rice.

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