Corn Methi Pulao, Methi Makai Pulao Recipe

Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.

This easy one pot dish of corn methi pulao is a winner for lunch box or for a quick and easy meal. The sweetness of corn compliments the flavor of the slightly bitter fenugreek leaves (methi). Here is how to do it.

Wash and soak the rice in water for 20 minutes. You may use Basmati rice or Seeraga Samba rice (Zeera Rice). I love the flavour of the short grained south indian seeraga samba rice for this recipe.

Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic. If you do not have butter, you may use ghee or even oil. Also add salt along with the onions. Adding salt helps the onion sweat faster and it will brown in no time.

Saute till the onions are brown. Add in the chopped fenugreek leaves (methi).

Also add in the sweet corn. I have used frozen and thawed sweet corn for this recipe. Saute for a couple of minutes.

Add in the boiled hot water and a veggie seasoning cube. The cube is optional but it adds a nice depth to the rice. You may buy the cube here . I have used 1 cup of rice and 2 cups of water for this recipe.

Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.

Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes. The rice will nicely swell during this period.

Serve the rice just as is. If you are feeling fancy, you can serve it with vegetable kurma.

• 3 tablespoon butter
• 1/4 teaspoon cumin seeds
• 2 cardamom
• 2 cloves
• 1 inch piece cinnamon
• 1 big red onions, finely chopped
• 4 green chillies, finely chopped
• 1/2 inch piece ginger, finely chopped
• 5 cloves garlic, finely chopped
• 1 1/2 teaspoon salt
• 2 cups methi leaves, chopped
• 1 1/2 cup sweet corn
• 2 cups hot water
• 1 veggie stock cube (optional)
• 1 cup Basmati rice or seeraga samba rice

1. Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic.
2. Saute till the onions are brown. Add in the chopped fenugreek leaves (methi). Also add in the sweet corn. Saute for a couple of minutes.
3. Add in the boiled hot water and a veggie seasoning cube
4. Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
5. Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: North Indian

• 3 tablespoon butter
• 1/4 teaspoon cumin seeds
• 2 cardamom
• 2 cloves
• 1 inch piece cinnamon
• 1 big red onions, finely chopped
• 4 green chillies, finely chopped
• 1/2 inch piece ginger, finely chopped
• 5 cloves garlic, finely chopped
• 1 1/2 teaspoon salt
• 2 cups methi leaves, chopped
• 1 1/2 cup sweet corn
• 2 cups hot water
• 1 veggie stock cube (optional)
• 1 cup Basmati rice or seeraga samba rice

1. Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic.
2. Saute till the onions are brown. Add in the chopped fenugreek leaves (methi). Also add in the sweet corn. Saute for a couple of minutes.
3. Add in the boiled hot water and a veggie seasoning cube
4. Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
5. Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: North Indian

Find it online : https://www.kannammacooks.com/corn-methi-pulao/

My husband and I landed in USA after marriage on a cold March evening. We were super tired and hungry. We reached Homestead suites and my husband informed me that it would be our home for another couple of weeks till we got an apartment. I never knew what a studio was until then. We took a shower and headed out to eat. There wasn’t any restaurant nearby and we did not have a car yet. We landed at Ralphs departmental store after some walking. I was in awe with the kind of things one could find in an American super market. It was big, oh! so big!!! with never ending aisles. We got a lot of snacks and fruits and my very first Famous Amos chocolate chip cookies. I had never tasted chocolate chip cookies until then. The most chocolaty thing that you can get those days in India was the Bourbon chocolate biscuits or a spoonful of bournvita or Maltova that you can sneak from the kitchen shelf. I instantly became a fan of these crisp cookies. My son is even a bigger fan of famous amos cookies. We tried baking these home-made crispy chocolate chip cookies and it was a lot of fun. Lot of nostalgia thinking of December as it can be the best time in USA.

Here is how we did our crispy chocolate chip cookies. Traditionally chocolate chip cookies uses white sugar as well as brown sugar. For this recipe, I have just used plain white sugar as brown sugar will make the cookie a little chewy.

Make sure all the ingredients are at room temperature. You will need a stand mixer or a hand mixer to do this recipe. I recommend the Kitchen-Aid Hand blender if you are buying new.

Cream the butter (unsalted) and sugar for 3-4 minutes until fluffy. We will need fine granulated sugar for this recipe. I have used just plain sugar for this recipe.

Add in the egg and vanilla and beat for another two minutes.

Add in the sifted all purpose flour (maida) and baking soda. Beat till the flour is well combined.

Add in the chocolate chips and mix well.

Note: At this stage the cookie dough can be refrigerated for upto two days and baked whenever necessary. The flavor in fact improves when the dough is rested. Most of the professional bakeries rest their dough over nite before baking. Resting the dough develops the flavor and gives the flour time to absorb the moisture and swell. Also the cookies when baked doesn’t spread too much. If you do not have time, rest for at-least 30 minutes and proceed with the recipe.

Preheat the oven for 10 minutes to 200 degrees Celsius or 400 degrees Fahrenheit. Using an ice cream scoop, portion out the cookie on a silpat / parchment lined baking sheet. Using your fingers, slightly flatten the cookie dough. Unlike other dough, this dough does not spread too much while baking.

Bake for 12-15 minutes until the top has slightly browned. It will still be a little soft to the touch and will harden as it cools. If the cookie has become slightly brown on the top and the edges, its an indication that the cookie is done. Remove and set aside to cool on a plate. Once the cookies are cool, store in an airtight container for upto a week. It does not last for more than a couple of days at my place.

Crispy and crunchy chocolate chip cookies are ready!

• 200 grams unsalted butter
• 150 grams fine granulated sugar
• 1 egg
• 1 teaspoon real vanilla extract
• 400 grams all purpose flour ( Maida)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 150 grams chocolate chip cookies

1. Cream the butter (unsalted) and sugar for 3-4 minutes until fluffy.
2. Add in the egg and vanilla and beat for another two minutes.
3. Add in the sifted all purpose flour (maida) and baking soda. Beat till the flour is well combined.
4. Add in the chocolate chips and mix well.
5. Preheat the oven for 10 minutes to 200 degrees Celsius or 400 degrees Fahrenheit.
6. Using an ice cream scoop, portion out the cookie on a silpat / parchment lined baking sheet. Using your fingers, slightly flatten the cookie dough.
7. Bake for 12-15 minutes until the top has slightly browned. It will still be a little soft and will harden as it cools.
8. Once the cookies are cool, store in an airtight container for upto a week.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: snack
• Cuisine: American