Sweet Corn, Methi & Tomato Rice Recipe is a wonderful way to mix the three flavors to make a tossed rice with some Indian masala. The masala is simple, all you need is some chopping of the ingredients and you will be ready to crack up a good recipe. Sweet Corn gives it a nice crunch in rice and it also good for dietary fiber. Fresh Methi or fenugreek leaves are good for diabetic patients and lowers cholesterol. Tomatoes gives a slight tangy and sweet taste to the tossed rice.
Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal.
If you are looking for more Rice Recipes here are some :
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 35 M
Total in 45 M
To Begin making the Sweet Corn, Methi & Tomato Rice Recipe, we will cook keep the rice cooked and ready. To know how to cook the rice in a pressure cooker please click on the link to “ To Cook Rice in Pressure Cooker” and follow the procedure.
Heat a kadai with enough oil, add all the whole spice mentioned in the list like, bay leaf, cumin seeds, cardamom pods, cinnamon stick and star anise. Allow it to sizzle for few seconds.
Add Onions, ginger and garlic and saute until they turn translucent. Allow the onions to turn golden brown and then add chopped tomatoes.
Sprinkle with little salt and saute until they turn mushy. Add methi leaves and cook until the leaves wilt and turn bright green. Add sweet corn and all the spice powders mentioned above (turmeric powder, coriander powder, garam masala powder, red chilli powder)
Cook the masala for 10 minutes atleast and add the cooked rice. Reduce the heat and toss the rice with the masala and check for salt. Adjust the seasonings accordingly and mix well. Once done switch off the heat and serve warm.
Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal.