Sweet Corn and Methi Pulav

It has been a while since I posted a recipe here. The last month was hectic for me and at the same time very exciting! I conducted my first baking workshop for kids and had a whole lot of fun in the process :) Loads of planning and preparation went in before the event and loads of cleaning up and learning went in post the event. As a whole, it was a memorable experience :) I will share more about it in my next post and will share some pictures too! So, stay tuned for that :)

So, the recipe for today is a very simple fragrant rice that goes really well with a spicy side. I had made this quite a while back, but as I told you I got really busy and had to keep this aside to post until I found sometime for blogging. 

I made this as part of my lunch menu one day, when I had guests over. Some of them were on a no-onion, no-garlic.. and no-carrot diet! As these are major flavour givers in most dishes, I did not want this restriction to limit my cooking. Hence, I tried various other combination to come up with some simple yet tasty dishes. This rice preparation is one of them.

A combination of sweet peas, fenugreek leaves, coconut milk and very basic spices, gives this pulav a good balance of flavours making it a good and an interesting replacement for the usual vegetable pulav. I served this with dal and a mint potatoes. The guests were happy :)

 

Ingredients

Basmati Rice - 1 cup
Coconut Milk - 1 cup
Water - 1 cup
Sweet Corn Kernels - 1/4 cup
Methi / Fenugreek Leaves - 1/4 cup
Oil - 2 tbsp
Red Chilli Powder - 1/2 to 3/4 tsp
Salt - as needed

Method

• Wash the basmati rice, drain out the water and keep aside. 
• Heat oil in a kadai and add in the methi leaves. Saute for a few minutes until the methi leaves are cooked and emanate a lovely fragrance.
• Toss in the corn kernels and saute for a minute. 
• Add salt, ashed basmati rice and chilli powder. Mix well and combine all the ingredients.
• Now, add in the coconut milk and mix well. Add in the water and allow the rice to cook through. Keep the flame on medium high.
• After about 5-7 minutes, the rice would have absorbed all the coconut milk-water mixture and cooked though.
• Switch off the stove, gently stir using a fork. Serve the pulav with a side dish or raita.