Monday, June 23, 2014



Pulao is often made in Indian homes for which we  usually use long grained Basmati rice. Elsewhere in this blog you will find recipes for the aromatic Mint Pulao, the multi-coloured Panchranga Pulao, and the nutritious Matki Pulao.

This Corn and Methi Pulao is adapted from the recipe of the legendary Tarla Dalal. As described by Tarlaji, the "sweetness of corn and the innate bitterness of the methi complement each other well in this pulao."

It turned out to be delicious and I would recommend it as another variety of pulao you may add to your collection.

  • Long grained Rice (Basmati), 1 cup
  • Black Peppercorns, 2-4
  • Cinnamon, 1/2 " piece
  • Cloves, 2
  • Cardamoms, 2
  • Green Chillies, finely chopped, 1/2 tsp
  • Onion, sliced, 1/2 cup
  • Fenugreek leaves, ( Methi) chopped, 3/4 cup
  • Sweet Corn Kernels, 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Butter, 1 tbsp.
  • Oil, 1 tbsp.
  • Salt, to taste
  • Fresh curd, for serving along with pulao


Wash the rice and soak it for 20-30 minutes as is customary for basmati rice. Keep aside
Heat the butter and oil in a pressure cooker. Once it is heated, add the peppercorns, cinnamon, cloves and cardamoms
Saute for 1/2 a minute
Add the sliced onions and saute for 1 or 2 minutes
Next add the chopped fenugreek leaves, corn kernels and saute for 1 minute
Now add the rice and 2 cups of hot water, salt, turmeric powder, green chillies, and stir well
Cook till the second whistle.
Allow the steam to escape before opening the lid of the pressure cooker
Serve the pulao hot with fresh curds or raita of your choice.

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