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Corn Methi Pulao

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    Source: www.tarladalal.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup long grained rice (basmati)

    2. 2 to 4 black peppercorns (kalimirch)

    3. 12 mm. (1/2") piece cinnamon (dalchini)

    4. 2 cloves (laung / lavang)

    5. 2 cardamom (elaichi)

    6. 1 onion, sliced

    7. 1 cup fenugreek leaves (methi), chopped

    8. 1/2 cup sweet corn (makai ke dane)

    9. 1/4 tsp turmeric powder (haldi)

    10. 1 tbsp butter

    11. 1 tbsp oil salt to taste To serve Papad Canapes

    Instructions Jump to Ingredients ↑

    1. Wash the rice and keep aside. Put 2 cups of water to boil. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening. Serve hot with fresh curds and papad canapes.

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