Corn Fenugreek Rice

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - rice, washed and soaked in salted water
  • 1 cup - fresh corn kernels, coarsely crushed
  • 1/2 bunch - fenugreek leaves, washed, drained
  • 2 stalks - curry leaves
  • 2 - green chillies, crushed
  • 1-inch piece - ginger, grated or crushed
  • 1 tbsp - curd
  • 1/2 tsp - cumin seeds
  • 2 to 3 pinches - asafoetida powder
  • 2 tbsp - oil or ghee
  • 5 to 6 cups - hot water
  • Salt - to taste

How to Make Corn Fenugreek Rice

  • Boil rice in hot water and salt, till 3/4th done.
  • Drain out excess starch water, but do not discard.
  • Cool rice in a shallow plate or bowl, till required.
  • Heat ghee in a large heavy saucepan or non-stick pan.
  • Add cumin, and asafoetida, and allow to splutter.
  • Add chillies, ginger, and curry leaves, and stir.
  • Add corn, stir fry for 2-3 minutes.
  • Add fenugreek leaves, and curds, simmer and cook for 5 minutes.
  • Add semi-cooked rice, carefully mix to blend flavours.
  • Add more salt if required, pour the reserved starch water. Add more hot water if required.
  • Cover and simmer till each grain is fully cooked.
  • Serve hot with kadhi or raitha.
  • Lemon pickle is a good accompaniment.

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