Corn Fenugreek Pulao

Fenugreek which is known for its many medicinal qualities and the sweetness of corn makes a good combination of this healthy Pulao recipe. Simple and quick to make and ready to serve within minutes.

1/2 cup sweet corn kernels
3/4 cup chopped fenugreek leaves
1 cup chopped cabbage
1 cup basmati rice (washed and drained)
1/3 cup soft butter
3 whole black peppercorns
1 teaspoon cinnamon powder
2 cloves
2 cardamom pods
1-1/2 teaspoon salt
1-1/2 teaspoon turmeric powder
1 red/green chili chopped
1/4 teaspoon asafoetida (Hing) optional
2 cups hot water

Please check (Measurements)

Heat a medium cooking pot and add the butter to it, once it melts then add the chili and saute for 30 seconds. Add the cloves, cardamom, and peppercorns with asafoetida and saute again for 30 seconds.
Add the cabbage and saute till it turns translucent. Add the cinnamon powder, saute again for few seconds. Add the corn and fenugreek and saute till the fenugreek dries out the water (darker green).
Add the salt, mix it well and then add the rice following 2 cups of hot water. Cover with a lid and cook till rice absorbs all the water. Turn off the stove and let it sit for 5 minutes.

Pulao is ready and you may serve it with Yogurt or Pickles.

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