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, 1/2 tsp (optional)
- Salt, as required
- Oil, 2 tsp
- Water, 2 cups
How I made –
- In a kadai, heat oil. Add finely sliced onions and slit open green chillies. Fry unti translucent.
- Add ginger garlic paste and fry for a minute. Add finely chopped methi leaves. Fry until they are wilted.
- Add sweetcorn kernels and fry for a couple of minutes.
- Add red chilli powder and Kashmiri chilli powder. If using garam masala powder, add it too. Fry for another minute.
- Add 2 cups of water. Add required salt. Let the water boil.
- Reduce the flame to low and add the basmati rice. Mix well. Place a lid on top.
- 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.
- Serve hot as it is or with raita.
- 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 🙂