Methi-corn pulao

Ingredients: Sweet corn kernels - 1/2 cup fenugreek leaves -3/4 cup Basmati rice -1 cup Cinnamon stick - 2 nos clove - 2 no.s sliced onion - 1 no. Salt to taste Turmeric powder -1/4 tsp Ghee- 2 tbsp Method: 1. Wash and soak the rice for 10 minutes. 2. Meantime, heat ghee in a pressure cooker, add the peppercorns, cinnamon, cloves and cardamom and sauté on a medium flame for ½ a minute. 3. Add the onions and sauté on a medium flame for 1 to 2 minutes. 4. Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute. 5. Add rice and 2 cups of hot water, salt, turmeric powder and sauté on a medium flame for a few seconds and pressure cook for 2-3 whistles or if you're using handi, cover the pulao and cook in a low flame until done. (use boiled corn if going by this method). 6. Allow the steam to escape before opening the lid. 7. Add the remaining 1 tbsp ghee and give a stir 8. Serve hot with fresh curds. Nutrient highlights: Corn contains a significant amount of vitamin B12 and folic acid as well as iron, which is one of the essential minerals required to form new red blood cells. The high levels of iron in methi leaves are perfect for treatment of Anaemia. #Methi #sweetcorn #Lunch idea #prevents anemia #iron rich recipe # Immune boosting recipe

Methi-corn pulao