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Wednesday, April 3, 2019

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

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14 comments:

vaishali sabnani said...

Wow ! I love the way each grain is separated and stands out . I also like the combo of methi and corn , which gives the pulao a beautiful colour combination . The flavours too are excellent !
In short a fantastic preparation !

Harini R said...

Simple flavors and a filling pulao with corn and methi. I would love to have this with some vegetable raitha.

Srivalli said...

The rice looks fantastic Suma, the grains are cooked to perfect texture the way it looks. This is surely a good combination for me to try!..

Gayathri Kumar said...

I have a pack of fresh methi leaves and have been contemplating on what to cook. This rice sounds fantastic, and guess what I even have corn at home. Will definitely try this version of yours.

Sowmya :) said...

Corn and methi sound like a delightful combination. The texture and consistency of the rice is beautiful. Such a fabulous pic!!!

sushma said...

Love the flavors of fresh methi in the dish. Good one

Srividhya said...

The combo of corn and fenugreek sounds delicious. Lovely pictures, very inviting. Love how the rice is non-sticky and grainy.

Pavani said...

The rice looks rich and fantastic! Beautifully presented! Thank you for sharing

Preeti said...

The rice cooks so perfectly, i can see each grain.. in our side ppl says.. khila khila chawal hai . Love this recipe.

CookwithRenu said...

I would love to try this as I love corn but my family does not. Good that you have given then ingredients based on 1-2 zervinse I can adapt it to my needs. It simply looks flavourful and delicious

Sharmila Kingsly said...

Lovely pics and with every single grain separated it looks absolutely yummy.. Perfect for lunch boxes!!

Swati said...

So perfectly cooked rice .. every grains are seperate.. fresh methi must have added so much flavour to rice.

Kalyani said...

my kids are fond of both corn and methi, so although I have a version of this pulao in my drafts, will try ur method(s) too ! great pics Suma :)

cookwithrenu said...

Two of my favourites in one dish. Looks so yummy and healthy and the rice is cooked so perfectly.