Corn Methi Pulao - Recipe Book

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Pulao rice is a tasty and quick rice
preparation.No more side dish is needed to serve this but only a single pickle
or pappad. Corn methi pulao is one of the best variety among that.The aroma of methi
and sweet corns brings out a simply flavorful pulao. Here is the easy recipe
preparation. 


Ingredients:
  1. Basmati rice long-1 cup

  2. Sweet corn- ¾ cup (fresh or frozen)

  3. Kasoori methi  / fenugreek leaves- ¼ cup (fresh or dried)

  4. Oil/ghee-2tbsp

  5. Onion thinly sliced-1

  6. Ginger garlic crushed-1tsp

  7. Lemon juice-1 tbsp

  8. Garam masala powder-1 tbsp

  9. Pepper powder-1tsp

  10. Cumin powder- ¼ tsp

  11. Salt-to taste

  12. Mint leaves chopped-1tbsp

  13. Coriander leaves chopped / spring
    onion-1tbsp

  14. Boiling water- 1 3/4 cup)

Preparation:
  • Wash and soak basmati rice in water
    for 30 minutes. Drain it.

  • Heat ghee in a pan and sauté onions until
    transparent.

  • Add ginger garlic crushed and sauté
    for few seconds.

  • Make the flame to very low and add
    mint leaves, cumin powder, pepper powder and garam masala.

  • Add sweet corn and sauté for a
    minute.

  • Add drained rice in to the pan and
    sauté for a minute.

  • Add lemon juice, salt and boiling
    water in to it.

  • Mix well and cover cooks it until all
    the water gets absorbed and the rice is cooked perfectly (on medium-low
    flame)(stir gently for 2 to 3 times at the last stage of cooking in order to
    prevent sticking the rice on the bottom of the pan). (You can also pressure
    cooks it for 1 whistle on medium flame and open the lid after 20 minutes).

  • When the rice is cooked switch off
    the flame and add methi leaves, mint leaves and coriander leaves chopped.

  • Tightly cover it for another 15
    minutes.

  • After that; open the lid and give a
    nice mix.


alt=pulao

  • Add in to serving plates and serve
    hot.








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