| • | Wash rice and keep them aside.
|
| • | In a vessel, add 2 cups of water and bring in it to a boil.
|
| • | Heat butter and oil in a force cooker. Add the peppercorns, cinnamon, cloves, green cardamoms and onion. Fry for few time.
|
| • | Add fenugreek leaves, corns and turmeric powder. Stir for a few seconds.
|
| • | Finally, add the rice and needed amount of water, along with salt.
|
| • | Pressure cook until 1 whistle.
|
| • | Allow the steam to escape before opening.
|
| • | Serve red-hot with freshly curd and papad.
|
| • | Corn Methi Pulao is ready.
|
