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Methi mutter corn pulao (Fenugreek peas and sweetcorn rice)

Finally we get ample amount of rain in our bay area and its a great relief to everyone….

Last week was really easy-going, work as well as house wise, as I had to work only four days since there was a major electrical shutdown in our building on friday, and we had to take a mandatory off. We knew this before so I had asked my husband to take a day off too and we planned for a day out starting with a nice lunch at a restaurant called dish dash (Mediterranean food) the food was heavenly and we enjoyed it thoroughly followed by watching a movie in the theatre. We watched “The grand budapest hotel”  which recounts the adventures of Gustave H, a legendary concierge at a famous European hotel between the wars, and Zero Moustafa, the lobby boy who becomes his most trusted friend… its a comedy drama and all the casts have played their role wonderfully…..I recommend it to all who have not watched it yet. Having a relaxed friday, I was all refreshed to cook at home over the weekend and planned to make “Methi mutter corn pulao”. This is a very simple yet delicious recipe with flavorful spices and rice.

Methi Mutter sweet corn pulao


Cooked green peas- 1/2 cup

Cooked sweet corn kernels- 1/4 cup

Chopped fenugreek (methi) leaves- 1 cup

Oil-3 tbsp

Cooked white long grain rice- 1  1/2 cups

Thinly sliced onion- 1/4 cup

Ginger paste- 3/4 tsp

Green chilli paste- 3/4 tsp


Cloves- 2

Cardamom- 2

Cinnamon – 1/2 inch

turmeric powder- 1/4 tsp

Salt to taste


Heat oil in a non stick pan, add pepper corns, cinnamon, cloves, cardamom and sliced onions, sauté on a medium flame for 1-2 minutes. Add  turmeric powder, ginger and chilli paste and sauté for 30 seconds.

Methi Mutter sweetcorn pulao

Add cooked green peas, sweet corn kernels and chopped fenugreek leaves. Sauté again for 3-4 minutes. Add 2 tbsp of water if it becomes very dry.  Add salt according to your taste. Once everything is cooked. Add the cooked rice, mix well. Adjust salt to your taste and serve hot with yogurt or just plain.

Methi Mutter sweetcorn pulao

P.S. I  soaked the rice in water for about 10 minutes then drained the water completely. I added 2 cups of water to 1 1/2 cups of rice and cooked in a rice cooker.


16 thoughts on “Methi mutter corn pulao (Fenugreek peas and sweetcorn rice)

  1. I love the look and the sound of this rice dish…it sure looks delicious and to tasty with all the flavors in it.
    Have a beautiful week Deepti 😀

  2. Yum! One can never have enough of rice recipes and this one is such a perfect balance of spices, herbs and rice. This kind of food makes me hungry and nostalgic Deepti:-)

  3. This is the frist recipe with fenugreek that I have seen in a long time – it sounds so wonderful with all those lovely spices that you used. What a great recipe for a rice dish!
    Have a great weekend!

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