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 –
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 🙂
