I love corn-methi pulao but only make it occasionally. Recently, I saw this on Raaga’s blog and decided that it was time I made some again, especially since I had a lot of rice left over from the previous day.
I normally use frozen fenugreek/methi leaves for this recipe, but did not have any this time since I’m in the process of cleaning out my freezer. I substituted it with some kasuri methi. Just keep in mind that while using kasuri methi, a little goes a long way.
Add the cooked rice and mix well. Serve hot with raita.