Corn Methi Pulao

On one Saturday my domestic maid decided to take leave and I was in no mood to make an elaborate lunch of chapattis, subjis, dal rice. I decided on making a one pot meal of pulao, but there were no vegetables in the fridge. There was only shelled corn waiting to be used for a long time.  I also used soya nuggets to get that meaty texture in the rice. Also added Kasoori Methi (dried fenugreek leaves) which imparts a nice aromatic flavor to the dish. I served it with moong sprouts raita. Do try this and let me know….


3 cups long grain basmati rice,

2 cups corn kernels,

½ cup soaked soya nuggets,

½ cup kasuri methi (dried fenugreek leaves),

2 tomatoes chopped,

2 big onions sliced lengthwise,

2 tbsp ginger garlic green chili paste,

2 tsp garam masala powder,

2 tsp coriander powder,

½ tsp turmeric powder,

2 maggie cubes,

6 cups water,

2 bay leaves,

5 cloves,

1’ cinnamon stick,

3 cardamoms,

2 tsp cumin seeds,

2 tbsp oil

Method –

Soak rice in water for 15 to 20 minutes.

Heat oil in a heavy bottomed pan and crackle cumin seeds.

Add bay leaves, cloves, cardamom and cinnamon any fry for 5 seconds.

Add onions and fry till light brown.

Add corn kernels, soya nuggets and tomatoes and allow the corn kernels to cook.

Mix in turmeric powder, garam masala powder, coriander powder and kasoori methi.

Add 6 cups water, Maggie cubes and adjust salt.

Once the content starts boiling, min in the rice gently.

Cover and cook on slow flame for till all the water dries up and the rice is cooked.

Serve hot with raita and papad.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s