Makai aur Methi Pulao

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Ingredients:
1 Cup Methi (Fenugreek) Leaves
1"' Cup Rice
3 Cups Water
2 Cups Ghee (Clarified Butter) or Oil
2 Cups Sweet Corn, Boiled
2 medium Onions Chopped
Salt to taste

For whole Garam Masala :
2 Bay Leaves
3 - 4 Cloves
2 Green Cardamom (Chotti Elaichi), Crushed
2 Black Cardamom (Motti Elaichi), Crushed
2 pieces Cinnamon (Dalchini)
1 tsp Cumin Seeds (Jeera)
1 tsp Fennel Seeds (Saunf)

Method:
Wash Methi leaves and chop the leaves finely. Wash and soak Basmathi Rice for half an hour.

Heat oil in a kadai(Indian wok) and add whole Garam Masala and fry for a minute.

Next add Methi leaves and fry for 2 minutes. Add Onions and fry until it turns translucent.

Add the Corn and mix well. Now add soaked Basmathi Rice, Salt and fry for 2 minutes.

Add water and cook until the water evaporates. Now close the lid and cook on low flame for 2 to 3 minutes.

Serve hot with Dal Curry or Raitha.