Ingredients:
1. Methi Leaves / Fenugreek Leaves (Finely Chopped) -- 1/2Cup
2. Basmati Rice -- 1Cup
3. Corn Kernels -- 1/4Cup
4. Bell Peppers Chopped -- 1/4Cup
5. Salt -- To Taste
6. Finely Chopped Ginger & Garlic -- 2Tbsp Each
7. Green Chilli -- 4
8. Cinnamon Stick ( 1 Inch ) -- 1
9. Bay Leaves -- 2-3
10. Cashews -- Handfull
11. Cloves -- 5
12. Oil -- 4Tbsp
13. Chopped Onions -- 1/4Cup
14. Cumin Seeds -- 1Tbsp
Method To Prepare:
1. Heat Oil in a Pressure Cooker and add Cumin Seeds, Bay Leaves, Cinnamon Stick, Cloves, Green Chilli, Ginger&Garlic And Cashews.
3. Corn Kernels -- 1/4Cup
4. Bell Peppers Chopped -- 1/4Cup
5. Salt -- To Taste
6. Finely Chopped Ginger & Garlic -- 2Tbsp Each
7. Green Chilli -- 4
8. Cinnamon Stick ( 1 Inch ) -- 1
9. Bay Leaves -- 2-3
10. Cashews -- Handfull
11. Cloves -- 5
12. Oil -- 4Tbsp
13. Chopped Onions -- 1/4Cup
14. Cumin Seeds -- 1Tbsp
Method To Prepare:
1. Heat Oil in a Pressure Cooker and add Cumin Seeds, Bay Leaves, Cinnamon Stick, Cloves, Green Chilli, Ginger&Garlic And Cashews.
2. Fry them for 2-3min and then add Onions and fry till they become translucent.
3. Then add Corn Kernels and Bell Peppers and Mix well.
4. After 2min add Chopped Methi Leaves and Salt. Mix everything well.
5. Now add 1Cup of Basmati Rice and 2Cups of Water to the Pressure Cooker and close it with a lid.
6. Cook upto 2 Long Whistles.
7. Finally Tasty Corn-Methi Pulao is Ready To Serve.
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