Corn & Methi Pulao - Corn & Fenugreek leaves pulao.

Serves 3
Yesterday for the first time I found a bunch of Fenugreek leaves/Vendaiya Keerai/Methi leaves and a packet of  Paneer in the Asian Store near our home.I was so happy & excited that hubby was looking at me weirdly.Guess men can never understand a woman's pleasure in shopping,even if it's something as simple as a bunch of leaves :)My daughter is a big fan of basmati rice,she calls anything cooked with it as 'Biryani' and will finish it off without troubling me.So was thinking of making some kind of pulao when I remembered this recipe that I had jotted down from somewhere. I love corn a lot and I always have a tin stocked in my cupboard,so was all set to make this dish.It's a very easy, healthy and quick to prepare dish, very comforting with its mild flavors .Tastes great with any spicy gravy,I  served it with a Peppery Mint Paneer gravy.

You'll need:
Fenugreek leaves (cleaned and chopped) - 1.5 cups
Basmati Rice - 1 cup
Boiled Corn Kernels - 3/4th cup
Onion - 1 medium(chopped finely)
Whole pepper corns - 8- 10
Cloves - 2
Bay leaf - 1
Cinnamon - 1" stick
Ghee - 1 tsp
oil - 2 tsp
Green Chilli - 1 big (chopped finely)
salt - as needed
Turmeric Powder - 1/4 tsp
Curd - 1/2 cup
Water - 1.5 cups

Method:
-Clean and soak the Basmati Rice in 1.5 cups of water for 20 minutes.Drain the basmati rice and preserve the water.Measure the preserved water, if it is less than 1.5 cups add some water to it so that it measures 1.5 cups and heat it.
-To a pan add the ghee & oil,when it heats up add the cloves,Cinnamon,Pepper Corns & Bay leaf .When they splutter add the onions ,turmeric powder and green chilli. Saute until the onion turns translucent.
-Add the Fenugreek leaves and Corn Kernels and saute for 2 -3 minutes.
-Add the basmati rice and saute for another 3 - 4 minutes.Now add the heated water and the curd and mix well.Add salt  and mix well.(Make sure that the mixture tastes a little salty than needed ,as it needs extra salt for the rice to get flavorful - this is for beginners :)).
-Now to cook :
   -For Pressure cooker - Add it to the cooker and cook on high for 1 whistle and simmer for 10 - 12 mins.
   -In a normal vessel - Add the whole mixture to a vessel and let it cook on high until it starts boiling,then
                                   cover with a lid and simmer for 12 - 15 minutes.

Sending this to Walk through Memory lane and Gayathri's page & Let's cook rice dishes