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Sweet Corn Methi Pulao | Corn Methi Pulav
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Sweet Corn Methi Pulao | Corn Methi Pulav

The sweetness of corn and the bitterness of methi complement each other well in this pulao.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Rice Varieties
Cuisine: Indian
Servings: 4 people
Author: Sowmya Venkatachalam


  • 1 cup Raw Rice
  • 2 cups Fresh Methi Leaves
  • 1 cup Sweet Corn
  • 1 finely Onion sliced
  • 2 slit Green Chilli
  • Salt To Taste
  • 2 cups Water

For Seasoning

  • 2 tbsp Ghee (Clarified butter)
  • 1 Bay Leaf
  • Cinnamon (Pattai) 1" piece
  • 2 Cardamom
  • 3 Cloves (Krambu / Lavang)
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds


Soaking Rice

  • Rinse and Soak the basmati rice in water for about 10 minutes. Meanwhile slice the onions vertically to thin slices. Remove the methi leaves and wash it nicely.

Tempering Process

  • Heat oil in a pan, add the whole masalas along with cumin seeds, peppercorns and fry for a moment, Add slit green chillies along with thinly sliced onions along with a pinch of salt and saute the onions till they are golden brown
  • Now add the methi leaves to the pan. Along with this add the sweet corn to the pan. Mix everything well and stir-fry them for couple of minutes

Cooking with Rice

  • Then drain the water from the rice and add it to the pan. Saute the rice for another couple of minutes. Then add 2 cups of waterand salt to the pan and mix well. Keep the flame high.
  • When the water is adsorbed fully, reduce the flame to low. Close the pan with the lid and allow the rice to cook in low flame for about 20 minutes. Occasionally mix the rice once or twice using a wooden spatula. After 20 minutes, check the rice and if it is fully cooked, switch off the flame

Serving Time

  • Gently remove the rice to the serving bowl without breaking the rice. Serve the yummy and tasty Sweetcorn Methi Pulao with your favourite raitha and enjoy your food!