Sweet Corn, Methi & Tomato Rice 
Ingredients
2 cups Cooked rice
2 Tomatoes , chopped
2 Onions , chopped
1 inch Garlic , chopped
4 cloves Garlic , chopped
1 cup Sweet corn
1 Green Chilli , chopped
2 cups Methi Leaves (Fenugreek Leaves) , washed and chopped
Salt , to taste
Oil
Whole Spice
1 teaspoon Cumin seeds (Jeera)
1 inch Cinnamon Stick (Dalchini)
1 Cardamom (Elaichi) Pods/Seeds
1 Star anise
1 Bay leaf (tej patta)
Spice Powders
1 teaspoon Turmeric powder (Haldi)
2 teaspoons Coriander Powder (Dhania)
2 teaspoons Garam masala powder
1 teaspoon Red Chilli powder

To Begin making the Sweet Corn, Methi & Tomato Rice Recipe, we will cook keep the rice cooked and ready. To know how to cook the rice in a pressure cooker please click on the link to “ To Cook Rice in Pressure Cooker” and follow the procedure.
Heat a kadai with enough oil, add all the whole spice mentioned in the list like, bay leaf, cumin seeds, cardamom pods, cinnamon stick and star anise. Allow it to sizzle for few seconds.
Add Onions, ginger and garlic and saute until they turn translucent. Allow the onions to turn golden brown and then add chopped tomatoes.
Sprinkle with little salt and saute until they turn mushy. Add methi leaves and cook until the leaves wilt and turn bright green. Add sweet corn and all the spice powders mentioned above (turmeric powder, coriander powder, garam masala powder, red chilli powder)
Cook the masala for 10 minutes atleast and add the cooked rice. Reduce the heat and toss the rice with the masala and check for salt. Adjust the seasonings accordingly and mix well. Once done switch off the heat and serve warm.
Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal.