INGREDIENTS
1½ cups basmati brown rice, 150 g methi leaves, chopped, 2 cardamom pods, 3 cloves, ½ inch cinnamon stick, 1 bay leaf, 6-8 green chillies slit, 2 onions, thinly sliced, 2 tbsp ginger-garlic paste, 100 g corn kernels (frozen or fresh), 1 tbsp lime juice, 3-4 tbsp oil / 2-3 tsp ghee, salt to taste
METHOD
• Wash and soak the basmati rice for 15 minutes.
• Wash the methi leaves and keep aside.
• Heat oil in a pressure cooker and add the cardamoms, cloves, cinnamon and bay leaf.
• Sauté for a minute, then add the slit green chillies and onions.
• When the onions turn translucent, add the ginger-garlic paste and sauté for two minutes.
• Add the methi leaves and the corn kernels. Mix well and leave it on for a minute.
• Add water and salt and close the cooker lid.
• When steam begins to rise, reduce the heat and add the soaked basmati rice.
• Now mix in the lime juice and close the lid to cook on high heat for 10 minutes.
• Remove and serve hot.
