Methi Makai Pulao (Methi-Corn Pilaf) is a luscious aromatic pulao of fenugreek and corn with the minimum of ingredients and flavours to the fullest. It has a very well balanced zing of spices along with subtle tartness of lemon, a freshness of mint and yogurt which provides richness to this pilaff. The ideal thing of this pulao recipe is that It has no onion and no garlic in it as many of you dear readers who do not include onion and garlic in their meals. This pulao recipe is ultimate thing for them. It is one of the easiest to cook pilaf and a perfect meal menu for lazy weekends. When I really need to cook something delicious and quick or for sudden arriving guests, methi makai pulao is a win-win menu. This pilaf can not only be relished as a regular meal at home but also makes a classic rice menu for parties or festive occasions. You can serve this pulao with raita of your choice. Let’s see how to make this super easy and yum methi makai pilaf at home.
Here are some more Pulao recipes which you might love to try:
3 cups, long grain basmati rice, soaked for 45 minutes
1&1/2 cup, corn
1&1/2 cup, fresh fenugreek leaves (Methi), finely chopped
4-5 green chillies, slit
1/2 cup, yogurt, whisked well
1&1/2 teaspoon, ginger, grated
Juice of one lemon
2 inch long, cinnamon stick
10-12 black peppercorns
1&1/2 teaspoon cumin seeds
2-3 bay leaves
4 tablespoon, mint leaves, chopped
3 tablespoon, ghee
5&1/4 cup of water
Salt to taste
In a pan or handi, heat ghee.
Add cinnamon, cumin, bay leaves, black pepper. Allow them to crackle
Add grated ginger and fry for few seconds
Add slit green chilies and corn, sauté well for few minutes
Add Methi and fry on high for a minute.
Lower the flame and add whisked yogurt, stir continuously until yogurt blends well
Season with salt.
increase the flame, add 3 tablespoons of mint and soaked and drained rice. Gently mix and fry for few seconds
Add water and mix. Add lemon juice and mix
bring it boil
Cook for few minutes until 80 percent of water is soaked by rice
Cover and simmer for 15-20 minutes
Gently fluff up with a fork
Let it rest for few minutes.
Methi Corn Pulao is ready to be served
Dish out, garnish with reserved mint leaves.
Serve hot with raita and salad on the side