Sweet Corn Methi Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear.
2. Heat 4 tablespoons of ghee or oil in a large pot over medium heat.
3. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
4. Add 4 finely chopped green chilies and 2 tablespoons of ginger-garlic paste. Sauté for 1 minute.
5. Add 4 cups of sweet corn kernels and 4 cups of chopped methi (fenugreek) leaves. Cook for 5 minutes.
6. Add the rinsed basmati rice to the pot and mix well to coat the rice with the masala.
7. Add 20 cups of water and salt to taste. Bring to a boil.
8. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
9. Garnish with 1 cup of chopped coriander leaves and serve hot with raita or pickle.