March 22, 2011

Methi and Corn Pilaf

I had made this for my friend’s baby shower party. All the friends pooled in with their lovely curries, sweets and desserts. Amidst the hustle, my son stuck his finger into a little plastic toy that did not come out with oil or soap. We were away at the urgent care for an hour during her ceremony, and touch wood, his finger had a little bruise. When we came back, the pilaf was over, and everyone was asking me the recipe. Now, isn’t that nice! So I take it turned out great. Here is the recipe. 

What I used: Serves 4/5
2 cups rice
2 cups fresh or frozen corn
1 cup onions diced
1 cup ripe tomatoes diced
2 tsp fresh ginger and garlic chopped
1 cup fresh or ½ cup dry methi leaves (fenugreek)
2 tsp cilantro finely chopped
A stick on fresh mint leaves
Juice of 1 lime
1 tsp Whole Garam masala (1/2 inch cinnamon, 2 cardamoms, 4 cloves, 1tsp fennel seeds)
1 tsp red chili powder
¼ tsp turmeric
2tsp ghee/oil
Salt to taste

First, soak the raw rice in cold water. Set aside for 30 minutes.
Add ghee into a medium pan. Over medium heat, add the whole garam masala, and fennel seeds. Stir in whole mint and methi leaves, chopped ginger, garlic, and onions. Once they turn soft, add chopped tomato. Stirring attentively, cook on medium-high till they are soft and pulpy. About 5-7 minutes.

Add in the corn and powders (chili powder, turmeric and salt), cook for a few minutes. To this mixture, pour 4 cups of hot water (lesser if you like your pilaf flaky, more if you like it soft and mushy) and bring to a boil. Now drain the soaked rice and add it into the bubbling mixture slowly. Let is simmer on high for 3 minutes.

Add in the lime juice, then, cover the simmering mixture on low heat for the next 10-12 minutes. Stir occasionally, very gently. All the liquid will evaporate. Test to see if the rice is cooked. If it is watery, let it stay on low heat for a few more minutes. Turn off the heat. Smear the top of the pilaf with 1tsp ghee just before it is served. Serve hot. Enjoy!