C ~ Corn - Fenugreek Greens Pulao / Makai - Methi Pulao

Here is a quick and tasty pulao made with juicy, succulent corn and my personal favorite, fenugreek greens aka methi. This pulao can be made with corn alone if preferred or replace the greens in the recipe with other vegetables like potato / capsicum / peas or even soy chunks or paneer. I like the combo of corn and fenugreek where the strong flavor of the latter is balanced by the hint of sweetness from corn kernels.

The recipe again is made to serve two adults. My son is away at college while my daughter won't touch these rice dishes with a barge pole. There was no point in making large servings though the recipe below can be doubled or tripled easily. I used fresh corn to make this pulao. This can be a quick lunch box recipe and if one has cooked basmati rice or leftover rice, this can be prepared in a short time. I cooked rice separately since I did want my corn to retain some bite. I have given both methods of cooking below. This is a kid - friendly recipe and one can add green chillies as needed. The chillies I used here were hot. This can be served with a spicy raita if the pulao is mildly hot. Or it can be made more spicier by adding more chillies and can be served with plain yogurt.

Ingredients: (Yield - 2 servings)
1/2 cup Basmati rice
1 cup or more roughly chopped fenugreek greens / methi
1 cup corn kernels (I used one ear of corn.)
2 tbsp. oil
1 tsp. cumin or caraway seeds (jeera / shahjeera)
2 cardamom pods
2 cloves
2 one inch piece cinnamon
1 bay leaf
1 star anise
2 or more spicy green chillies
1 big onion
1 tsp. ginger - garlic paste or grated ginger - chopped garlic
1.5 tsp. salt
3/4 cup water

Prep work:
1. If using fresh corn, peel off the husks and the silky threads. Use a sharp knife to cut down along the cob, to remove kernels.
2. Thinly slice the onions and green chillies.
3. Wash and roughly chop the fenugreek greens.

This is what I did:
1. Rinse the rice in two or three changes of water and pressure cook for 3 whistles adding 3/4 cup water. (I didn't soak the rice in water before cooking.) Let it sit for few minutes after the valve pressure is gone. 
2. Heat oil directly in a pressure cooker or a pan. Add cumin / caraway seeds. When they brown, add cloves, cardamom, cinnamon, bay leaf, star anise and saute for 30 seconds. Add green chillie, onion and salt. Saute until onion is cooked to golden brown. Then add garlic - ginger paste and saute until raw smell disappears.
3. Next add chopped fenugreek greens and corn. Saute the vegetables until the fenugreek greens is cooked well, about 5 to 7 minutes. By the time corn would be done as well with very slight bite to it.
4. Next add the cooked rice and if it is still warm, leave it for few minutes. Gently fluff it with a fork or spoon and mix gently to combine. Let it sit for few minutes for the flavors to mingle.

This is how it is usually done:
1. Rinse and soak the rice in water and keep it aside.
2. Heat oil directly in a pressure cooker or a pan. Add cumin / caraway seeds. When they brown, add cloves, cardamom, cinnamon, bay leaf, star anise and saute for 30 seconds. Add green chillie, onion and salt. Saute until onion is cooked to golden brown. Then add garlic - ginger paste and saute until raw smell disappears.
3. Next add chopped fenugreek greens and corn. Saute the vegetables for a couple of minutes.
4. Drain the rice and add it along with 3/4 cup of water.
5. a) If using pressure cooker, cook for 3 whistles and turn off the stove. When the valve pressure is gone, fluff and serve.
 b) If the pulao is being cooked in a pan instead of a cooker, add 1/4 cup more water. Cover and cook on low flame until rice is done, about 18 - 20 minutes. Taste and see whether rice is cooked. If the rice is not cooked yet, sprinkle some water and let it cook for some more time.
c) If you don't want to brown the bottom of the pressure cooker by directly cooking in it, a pan can be used to cook until step 4 and the contents can be transferred to a pressure cooker or a electric rice cooker and finish cooking. 

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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