Sweetcorn Methi Pulav

Few years back, I detested the word masala. I wanted anything and everything plain. Biryani was not liked much and I ventured into making more of pulavs. Thankfully I outgrew that stage and now enjoy both pulav and biryani. But still in a corner of my heart, I prefer pulav. The subtle flavours. The aromatic rice. The taste and the freshness. From a simple vegetable pulav to onion pulav to green peas pulav to cashew pulav – I have tried it all. Depending on my mood, I start chopping the onions first and in 15mins, pulav would be ready.

One of the days last week, I was too lazy to prepare rotis for lunch. I was not in the mood to prepare elaborate rice with multiple side dishes. When I peeped into my fridge, I saw a bunch of methi and immediately decide to prepare Sweetcorn Methi Pulav. Just when I had started the preparation, the sister pinged me on whatsapp to check on how to make Sweetcorn Methi pulav as she had the same on her mind too. Bingo! 😀 Sister being sister slightly modified the recipe I shared and yet, it turned out to be awesome it seems. The magic of sweetcorn, methi and of course the pulav.

To make Sweetcorn Methi Pulav

Serves – 2

Time to prepare – 25mins

What I used –

• Basmati rice, 1 cup
• Sweetcorn, ½ cup
• Methi Leaves, 1 cup
• Onion, 1 medium
• Ginger Garlic Paste, 2 tsp
• Green Chillies, 1 to 2
• Red Chilli Powder, ½ tsp
• Kashmiri Chilli Powder, ½ tsp
• Garam Masala Powder, ½ teaspoon (optional)
• Salt, as required
• Oil, 2 tsp
• Water, 2 cups

How I made –

1. In a kadai, heat oil. Add finely sliced onions and slit open green chillies. Fry unti translucent.
2. Add ginger garlic paste and fry for a minute. Add finely chopped methi leaves. Fry until they are wilted.
3. Add sweetcorn kernels and fry for a couple of minutes.
4. Add red chilli powder and Kashmiri chilli powder. If using garam masala powder, add it too. Fry for another minute.
5. Add 2 cups of water. Add required salt. Let the water boil.
6. Reduce the flame to low and add the basmati rice. Mix well. Place a lid on top.
7. Cook the rice for about 7-10 mins on a low flame. When the water has evaporated completely and the rice is cooked, switch off the flame. Let the rice rest for another 5-7 mins.
8. Serve hot as it is or with raita.

Note:

• I use 2 cups of water for a cup of basmati rice while cooking it in a closed pot. Change it according to the cook instructions on the cover.
• Frying the methi leaves along with onion can help reduce the bitterness a bit.
• Instead of the red chilli powders, one can increase the quantity of green chillies for the spiciness. This results in white colored pulav but it can be a bit bland for spice lovers. This is the alteration made by my sister 🙂