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Sweet Corn Methi Pulao | Corn Methi Pulav
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5 from 1 vote

Sweet Corn Methi Pulao | Corn Methi Pulav

Sweet Corn Methi Pulao is a flavorful and tasty rice variety made using sweet cones and methi leaves. The sweetness of corn and the bitterness of methi complement each other well in this pulao.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Rice Varieties
Cuisine: Indian
Servings: 4 people
Author: Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan

Ingredients

  • 1 cup Raw Rice 1 cup - 250 ml, preferably Basmati Rice
  • 2 cups Fresh Methi Leaves
  • 1 cup Sweet Corn
  • 1 nos Onion sliced
  • 2 slit Green Chilli
  • 1 teaspoon Salt adjust to your taste
  • 2 cups Water

For Tempering

  • 2 tablespoon Ghee (Clarified butter)
  • 1 nos Bay Leaf
  • 1 inch Cinnamon (Pattai)
  • 2 nos Cardamom
  • 3 nos Cloves (Krambu / Lavang)
  • 1 teaspoon Peppercorns
  • 1 teaspoon Cumin Seeds

Instructions

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.
    1 cup Raw Rice

Tempering Process

  • Heat ghee 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
    1 nos Onion, 2 slit Green Chilli, 2 tablespoon Ghee (Clarified butter), 1 inch Cinnamon (Pattai), 2 nos Cardamom, 3 nos Cloves (Krambu / Lavang), 1 teaspoon Peppercorns, 1 teaspoon Cumin Seeds, 1 nos Bay Leaf
  • 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
    2 cups Fresh Methi Leaves, 1 cup Sweet Corn

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 water and salt to the pan and mix well. Keep the flame high.
    1 cup Raw Rice, 2 cups Water, 1 teaspoon Salt
  • 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!