Menthi Corn Pulao, Aloo Gobi Rice

Methi Corn Pulao

Ingredients:

• Methi (fenugreek leaves) - 2 cups
• Onions (sliced) - 2 nos.
• Green Chillies (chopped) - 2 nos.
• Fresh corn Kernels - 1 1/2 cup
• Basmati rice - 1 3/4 cup
• Ginger - 2" piece
• Yogurt - 3/4 cup
• Bay leaves - 2 nos.
• Green cardamom - 4 nos.
• Cloves - 4 nos.
• Large cardamoms - 3 nos.
• Black Peppercorn - 8 nos
• Water - 3 1/4 cups
• Oil - 3 tbsp
• Salte to taste

Preparation:

1. Clean the methi leaves, wash them and chop. Add 1 tsp salt and set aside for 1/2 hour. Squeeze dry and wash again and set aside.
2. Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3. Boil the corn in water with lemon juice till tender. Drain and keep aside.
4. Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large cardamon, cloves and black peppercorn. When they start crackle, add onions and fry for 5 mins. Add sliced ginger and chillies. Add methi and fry for 5 more mins. Stir in yogurt and cook for 2 mins.
5. Add cooked corn, and water and bring to boil. Add the drained rice, cover and cook on low flame for about 8-10 mins. or till rice is completely cooked.
6. Serve hot garnished with sliced tomatoes.
   

Aloo Gobi Rice

Ingredients:

• Basmathi Rice - 300 gms
• Potatoes - 3oo gms
• Cauliflower - 300 gms
• Whole garam masala - 1 tsp
• Red chilli powder - 1 tsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Bay leaf - 2 nos
• Garam masala powder -1/2 tsp
• Ghee/Oil - 1 tsp
• Salt to taste

Preparation:

1. Wash and soak rice for about half an hour, drain and keep aside.
2. Peel potatoes. Cut into 1"cubes. Cut cauliflower into small florets.
3. Heat oil ina thick bottomed pan. Add bay leaves, cumin seeds and whole garam masala. When they start crackle, add ginger paste, red chili powder, turmeric powder and garam masala powder.
4. Cook for a minute, add potatoes, cauliflower and soaked rice. Stir lightely and add hot water enough to cover the rice and vegetables and should be about one inch above the rice. Season with salt. Bring it to boil and stir from time to time.
5. Reduce flame and cook covered on a slow fire till rice and vegetables are completely cooked.
6. Serve hot with curd raitha.