Sweet Corn and Methi Pulav

Sweet Corn and Methi Pulav - Nandita Pai ShiraliIngredients

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.