Sunday, December 27, 2009

Day Two - Methi Corn Pulav (Fenugreek Corn Rice)

The second recipe on Day Two of the 7 day 7 recipe marathon by Nupur is Methi Corn Pulav( Fenugreek Corn Rice)
Sometime back, I had came across a Marathi cookbook having recipes with Methi and Palak. (unfortunately, I am unable to remember the name right now) In that book, I came across an interesting Methi Pulav recipe. I say interesting because generally in the methi rice recipes that i had come across earlier, the rice is usually cooked separately and then methi and other ingredients are added to the cooked rice.But in this particular recipe, the methi and rice are cooked together in pressure cooker.
This is also adapted from interesting simple yellow fried rice with sweet corn and turmeric recipe from Live to Eat. The original recipe is here. I liked the use of turmeric powder in methi rice.However, the flavor of methi is bitter so I thought of adding something sweet to the rice hence I thought of adding sweet corn to the methi rice to give it bitter-sweet taste.
I have mixed and modified both the recipes by adding sweet corns.I felt that the combination of the sweet taste of sweetcorn and the bitter taste of methi will come out nicely in the Pulav. The Pulav was a instant hit with my family and guests when I made it for dinner.
Here's how I made the Methi Corn Pulav -
Ingredients -
Methi(Fenugreek) Leaves - One cup ( cleaned, washed and cut)
Basmati Rice - One cup
Fresh Sweet corn - 1 cup
Potato - 1 (peeled and chopped)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped) This is optional.
Few cloves of garlic
Ginger - Finely shredded or cut into small pieces
(alternatively use 1 teaspoon of ginger & garlic paste)
Oil - One tablespoon / Ghee
Salt as per taste
Cloves / Lavang - 5/6
Black Pepper / Kali Miri- 7/8
Cinnamon/Dalchini - 1 inch stick
Bay Leaves / Tamal Patra- 2
Black Cardamom/ Badi Velachi - 1
2 green chillies or one teaspoon red chilli powder
Curry Leaves (optional)
1/4 teaspoon mustard seeds (rai).
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder (dhania)
1/2 teaspoon cumin powder (jeera powder) (optional)
1/2 teaspoon garam masala powder
Water - 2 cups
Fresh green coriander leaves for garnishing
Method -
Wash and soak one cup basmati rice .Drain the excess water and keep the washed rice aside for at least half an hour.
Heat 1 tablespoon oil (alternatively ghee can be used) in pressure cooker.
When the oil is heated, add 1/4 teaspoon mustard seeds (rai).
When the mustard seeds start spluttering,add cumin seeds,asafoetida,Cloves,Black Pepper,Cinnamon,Bay Leaves and Black Cardamom.
Add finely chopped onion & curry leaves and stir till the onions turn translucent.
Add turmeric powder, chopped potato and tomato.Then add ginger and garlic. Alternatively ginger garlic paste can be used.
Add one cup basmati rice and one cup washed & finely chopped methi leaves and stir well.
Add 2 green chillies or one teaspoon red chilli powder, coriander powder , cumin powder and garam masala powder. Stir well.
Add salt as per taste and 2 cups of water. Add one cup of Fresh Sweet corn and stir well.
Close the lid of pressure cooker and pressure cook for 2 whistles on medium flame.
After 2 whistles, keep on low flame for 5 minutes and then switch off the gas.
Garnish with fresh green coriander leaves and serve hot steaming Methi Corn Pulav with raita.


Linda said...

Sounds delicious with all the different flavors. Reading your post gave me an idea to use pea shoots in place of fresh methi sometime. They have that same slightly bitter, legume-y taste :)

Rujuta said...

@ Linda: Peas and Corn Rice would make a great combination. I also tried rice with peas and carrots with methi.That also tastes great

Raaga said...

I love corn and methi pulao. I have a version too:

Happy new year!

Rujuta said...

@ Raaga : Welcome to my blog.
Your version of methi and corn pulao is great too.
Happy New Year to you and your family too!