By: Ms. Roma
Winters always remind me of my school days in Ranchi, when foggy mornings meant wrapping scarves twice around the neck, warming our hands near the angithi, and waiting eagerly for the tiffin break. My mother had a secret rule—every winter tiffin must have something warm, aromatic, and energy-giving. One such favourite was “Methi Matar Corn Pulao”.
I still remember opening the lunchbox and seeing steam rise, carrying the fragrance of fresh fenugreek and desi ghee. Friends used to gather around saying, “Bas ek bite!”—and that one bite always turned into half the box gone. Today, whenever I prepare this pulao for my children, I feel the same warmth and love that winter tiffins used to bring.
Ingredients (Serves 2)
- Basmati rice – 1 cup (washed & soaked 15 min)
- Fresh methi leaves (fenugreek) – 1 cup (roughly chopped)
- Green peas – ½ cup (fresh or frozen)
- Sweet corn – ½ cup boiled
- Onion – 1 medium, sliced
- Ginger-garlic paste – 1 tsp
- Green chilli – 1 (optional)
- Ghee – 1½ tbsp (for winter warmth)
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Turmeric – ¼ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Water – 2 cups
Method
- Heat ghee in a kadai or pressure cooker. Add cumin and bay leaf.
- Once it crackles, add onions and sauté until golden.
- Add ginger-garlic paste and green chilli; cook for 1 minute.
- Add methi leaves and sauté till the raw smell disappears (2–3 minutes).
- Add peas and corn; mix well.
- Add soaked rice, turmeric, salt and garam masala; gently combine.
- Pour water and cook on medium flame:
- Pressure cooker: 2 whistles
- Pan: Cover and cook for 15–18 minutes
- Fluff gently with a fork.
Tiffin Tip
- Pack with boondi raita or curd with roasted jeera powder.
- Add almonds or peanuts for extra crunch and warmth.
Why It’s Perfect for Winter
- Methi improves digestion and boosts immunity
- Green peas and corn provide protein and fibre
- Ghee keeps the body warm and nourished
Ms. Roma is a businesswoman and mother to 2 school going chidren. She loves cooking and enjoys preparing various recipes for her children’s tiffins.
