Sweet Corn Pulao Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: Indian
Recipe Category: Lunch | Recipe Cuisine: Indian
Basmati Rice - 1 cup
Sweet Corn Kernels - 1/2 cup(I used frozen)
Whole Pepper - 1 tsp
Cardamom - 1 whole
Big Onion - 1 finely chopped
Ginger Garlic paste - 1.5 tsp
Mint Leaves - 10
Water - 1.5 cups
Salt - to taste
To Temper :
Oil - 1 tbspGhee - 1 tbsp + 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1 small
Green Chillies - 1
Bayleaf- 1/2
Method:
- Rinse basmati rice and soak it in water for atleast 15-20mins.Grind pepper and elachi to a coarse powder....I used my hand mortar and pestle,Set aside.In a pressure cooker heat oil + ghee - temper the items listed under 'to temper' let it splutter then add pepper powder.
- Once it bubbles up and crackles add ginger garlic paste saute till slightly browned then add onion and saute till golden brown.Then add mint leaves give a quick saute then add corn and required salt.Give a quick stir.
- Drain water from soaked basmati rice and add it.Mix well and add water and pressure cook in medium low flame for 3 whistles.Once the pressure releases open, add a tsp of ghee and give a quick mix.Fluff it up with a fork.
My Notes:
- Make sure you soak the rice for atleast 15mins....it will give nice fluffy, soft separated rice perfect for pulao / fried rice too.
- Adding mint leaves gives a great flavour.
- You can even add 2 tsp cashew paste for a rich pulao.
- Dont compromise on ghee and oil here else rice would turn sticky.
- I used frozen corn,you can use fresh corn kernels too.
- I always grind pepper elachi powder in bulk and use it whenever needed that way it saves time too.
- I use India Gate basmati rice...have tried all varieties in it and currently sticking to Tibar.
- Cook in medium low flame to avoid burning at the bottom.
- You can even temper the items using butter.
- Just fluff it up carefully with a fork after opening without breaking the rice.
