Corn and Methi (Fenugreek Leaves) Pulao


Frozen Corn – 3/4 cup

Methi leaves / Menthi keerai – a bunch (take only the leaves)

Basmati Rice – 2 cups

Water – 4 cups

Cardamom – 4

Cinnamon – 2″ piece

Cloves – 4

Bay leaf -1

Onion – 1 sliced

Green chillies – 2 slit

Ginger Garlic paste – 1 tsp

Tomato paste – 4 tsp

Pepper powder – 1/4 tsp

Maggi chicken/veg stock cube – 1 crushed

Salt – to taste

Ghee – 1 tsp

Oil – 1 tbsp


Clean, wash and drain the methi leaves.  Wash and soak the rice in 4 cups of water for 20 minutes.  Heat oil and ghee in a non-stick pan and add the whole spices.  Then add the onions and green chillies. Fry till the onions turn light brown.  Add the ginger-garlic paste and fry on low heat for 2 minutes.  Now add the tomato paste and fry for one more minute.  Add the methi leaves and fry for 5 minutes.  Switch off the flame.  Transfer the rice to a rice cooker along with the water.  Add the methi mixture, corn, crushed stock cube, salt and pepper powder.  Mix well and cook till done.  Yummy ‘Corn and Methi Pulao’ is ready to be served!  Serve it with any side dish of your choice or with curd, pickle and paddads.  Enjoy with your loved ones!!!

If you are using a pressure cooker, use a 5 litre cooker and cook for 5 minutes on low flame after the first whistle.

You can use two chopped tomatoes instead of tomato paste.

‘Corn and Methi Pulao’ is going to participate in Priya’s event “CWS – Cardamom Seeds”

  1. Yummy and delicious pulao… wonderful combination.. nice clicks!!

  2. Such a lipsmacking and tempting pulao, wat a lovely combination Lissie..

  3. The recipe looks awesome dear..fenugreek gives a wonderful taste to evrythhing

  4. Nice combo… looks mouthwatering Lissie.

  5. Awesome recipe.. surely will be flavorful… Adding maggi cubes is nice idea.

  6. I would eat a huge bowl of this rice. Not only is it cooked by you but it contains two of my favorite ingredients corn and methi. 🙂

  7. great post as usual!

  8. I tried this out and it came out well. Even if you don’t add corn, this still tastes amazing, the aroma is so tempting when you fry the methi leaves. Thanks Lissie for sharing this recipe.