कोर्न मेथी पुलाव (Corn Methi Pulao / Sweet corn Fenugreek Pulao) by Tarla Dalal

Corn Methi Pulao is quick to make and corn and methi form a great combination.
Recipe link : http://www.tarladalal.com/Corn-Methi-Pulao-1744r

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Corn Methi Pulao

The sweetness of corn and the innate bitterness of methi complement each other well in this pulao. By using simple seasonings and the pressure-cooking technique, tasty Corn Methi Pulao can be prepared quite fast.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients
1 cup long grained rice (basmati)
2 to 4 black peppercorns (kalimirch)
12 cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1/2 tsp finely chopped green chillies
1/2 cup sliced onions
3/4 cup fenugreek (methi) leaves chopped
1/2 cup sweet corn (makai ke dane)
1/4 tsp turmeric powder (haldi)
1 tbsp butter
1 tbsp oil
salt to taste

For Serving
fresh curd

Method
1. Wash the rice and keep aside.
2. Heat the butter and oil in a pressure cooker, after heated add the peppercorns, cinnamon, cloves and cardamom and sauté for ½ a minute.
3. Add the onions and sauté for 1 to 2 minutes.
4. Add the fenugreek leaves, corn kernels and sauté for 1 minute.
5. Add the rice and 2 cups of hot water, salt, turmeric powder and green chillies and stir for a few seconds.
6. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid.

Serve hot with fresh curds.