• 1.1/4 tsp turmeric powder (haldi)
• 2.1 tbsp butter
• 3.1 tbsp oil1 cup long grained rice (basmati)
• 4.2 to 4 black peppercorns (kalimirch)
• 12 mm. 5.(1/2") piece cinnamon (dalchini)
• 6.2 cloves (laung / lavang)2 cardamom (elaichi)
• 7.1 onion, sliced
• 8.1 cup fenugreek leaves (methi), chopped
• 1/2 cup sweet corn (makai ke dane)
• 9.1/4 tsp turmeric powder (haldi)

Wash the rice and keep aside.

Put 2 cups of water to boil.

Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time.

Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.

Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening. # Tasty hot corn methi pulao is ready to eat.

by Pak101.com (few years ago!) / 996 views