Corn & Methi Pulao and a trip to IFM :

I recently found fresh Methi(Fenugreek) leaves at the International Farmers Market (IFM) here in Atlanta..it was a joy for me because for all the time I’ve been here in the US, I unfortunately hadn’t seen or found fresh Methi leaves anywhere, hence all the dishes that required Methi were buried deep somewhere in the realms of my cook book. Maybe I hadn’t found Methi before because I hadn’t been to an IFM before..hehe…shame on me..that’s a cook’s paradise with all the different kinds of veggies…some which I hadn’t even seen earlier!! I was jumping with joy at the sight of fresh Methi because I don’t like the frozen one. We moved to Atlanta only a couple of months ago so the Farmers' Market was a prized find..hehe! Well I can go on and on so let me stop here and get cooking. :)

Corn & Methi Pulao:

You will need: (Serves 2)

1 ½ cooker cups Basmati Rice
Water as required ( 1 cup rice : 1 ½ cups water)
100 gms Corn kernels (frozen or fresh)
150 gms (about ¾ cup)Methi leaves
2 tbsps. Ginger Garlic paste
2 onions thinly sliced
6-8 green chillies (slit)
3-4 tbsps Oil
2-3 tsps Ghee
1 tbsp lime juice
2 cardomom pods
3 cloves
½” pc Cinnamon
1 Bay leaf
Salt to taste

Wash and soak Basmati Rice for 15 minutes. Wash methi leaves. Heat oil in a pressure cooker and add the cardamom, cloves, cinnamon and bay leaf. Sauté for a minute and then add the slit green chillies and onions. Sauté till the onions are soft. Add the Ginger Garlic paste and sauté for 2 more minutes. Now add the methi leaves and the corn. Mix well and let sit for a minute. Add the measured quantity of water and salt. Mix well and close cooker lid.

When steam begins to rise, reduce heat and add the drained basmati rice. Add the lime juice, give it a stir and close lid. Cook on high and when steam begins to rise, place weight and cook on low for 6-8 minutes. Mix well before serving.