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  Name: Rice Pulav with Methi and Corn Popular
  Category: Rice
  Author: Hs
  Date: 7/31/2006 12:45:00 AM
  Hits: 3978
Ingredients:
Methi ( Fenugreek leaves) 1 cup chopped ( you can use the frozen one)
1 cup Basmati rice
2 to 4 black Peper ( Kali Mirch)
2 Cloves
1 Cinnamon stick
2 Green Elaichi ( Cardamom)
1 Medium sized sliced Onion
1/2 Cup sweet corn kernels
1/4 Teaspoon turmeric powder (haldi)
1 Tablespoon butter
1 Tablespoon oil
Water 4 cups
Salt to taste
Instructions:
1. Wash the rice thoroughly using a sieve under the running water.
2. Keep aside the washed rice.
3. Put a saucepan on heat and boil two cups of water
4.Take another heavy bottomed ( big one to cook rice in it) and heat the oil and then add the butter.
5. Add the black peper, cinnamon, cloves, cardamom and fry for a minute to let the flavour infuse in the oil.
6. Now add the fenugreek leaves and stir for a minute.
7. Add the corn kernels and let they fry for a minute.
8. Add the Haldi ( turmeric) and stir more to mix everything.
9. Now add the rice and stir for few minutes. ( this is to make sure that the rice do not become sticky)
10. Add two cups of hot water which you boiled in step 3.
11. Now cover this pot and let it cook on slow heat for about 10 minutes.
12. Check if the rice is cooked properly, if the water has dried up ( when you take the cover off the pan the steam escapes ..). You can add a bit of more water if needed.

Once done serve it hot with pickle and Dahi ( yoghurt)


Notes: This dish can also be done in pressure cooker. However remember one thing that the pressure cookers are normally made of Aluminium and can cause the oil to get hydrolysed, which is not good for health.


TIP: When a recipe requires Butter, then do not add butter to a hot pan as it will just evaporate and you have to add more and more butter.
Simply use half the quantity of oil and then add butter. This way you get the flavour of butter as well without adding too much of fatty butter in your recipes.
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