You are here: Home > Videos > Course > Main Course > Indian Rice > Pulaos > Corn Methi Pulao Video by Tarla Dalal Corn Methi Pulao Video by Tarla Dalal Viewed 45254 times A pressure cooker pulao made using corn and spinach. Tweet Recipe Description for Corn Methi Pulao Preparation Time: 10 minsCooking Time: 15 mins Makes 4 servings Show me for servings Ingredients For Corn Methi Pulao1/2 cup sweet corn kernels (makai ke dane)3/4 cup chopped fenugreek leaves (methi)1 cup long grain rice (basmati chawal) , washed and drained1 tbsp butter1 tbsp oil2 to 4 whole black peppercorns (kalimirch)1 small stick cinnamon (dalchini)2 cloves (laung / lavang)2 cardamoms (elaichi)1/2 cup sliced onions salt to taste1/4 tsp turmeric powder (haldi)1/2 tsp finely chopped green chilliesFor Serving With Corn Methi Pulao fresh curd (dahi) Method For corn methi pulaoTo make {span class="bold1"}corn methi pulao{/span}, heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves and cardamom and sauté on a medium flame for ½ a minute.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute.Add the rice and 2 cups of hot water, salt, turmeric powder and green chillies and sauté on a medium flame for a few seconds and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Serve the {span class="bold1"}corn methi pulao{/span} hot with fresh curds. See step by step images of Corn Methi Pulao recipe RECIPE SOURCE : Chawal