Happy's Cook

Wednesday, January 03, 2018

Corn Pulao Recipe | Sweet Corn Pulao | Easy Corn Pulao | Lunch Box Ideas

I have not yet started clicking new recipes this year and I am planning to clear all the recipes from my drafts. Today I am sharing a simple pulao recipe which I tried a few months back.  Pulao recipes are handy if we don't want to cook an elaborate meal. Just a simple raita or a simple side dish, either veg or nonveg goes well with the pulao. If you are using frozen corn, then making this pulao is a breeze. I served it with Gobi ManchurianCheck out my other pulao recipes too: 
Ingredients:
Basmati rice - 1 Cup
Sweet Corn - 1 Cup(I used frozen)
Green chilli - 1
Mint leaves - 2 tblsp(chopped)
Coriander leaves - 2 tblsp(chopped)
Salt - as required
To Grind:
Garlic - 5
Ginger - a small piece
Whole black pepper - 1 tsp
Cashew nuts - 5 to 7
To Temper:
Oil - 1 tsp
Ghee - 1 tsp
Bay leaf - 1
Cinnamon - 1 small stick
Cloves - 2
Elachi - 2
Method:
1. Grind the items under 'To Grind' to a smooth paste by adding a little water.  Chop the onion, coriander leaves and mint leaves. Soak the basmati rice for 30 minutes.
2. In a pressure cooker, temper the items under 'To Temper'. Then add the chopped onion and saute it for a minute. Add the ginger garlic paste and mix it well.
3. Along with this add the green chilli, chopped coriander leaves and the mint leaves. When the onion turns transparent, add the sweet corn.
4. Now, add the soaked basmati rice and saute it for a minute. Add 1.5 cups of water and the required salt at this stage. Pressure cook it for 1 whistle. When the pressure releases completely fluff it with the fork.
Serve the pulao with any spicy side dish of your choice. I served it with Gobi Manchurian.
Points to remember:
  • To make it rich, you can use thick coconut milk to pressure cook the rice. (1/2 cup coconut milk and 1 cup water). I have not used coconut milk since it will sweeten the pulao. (Already corn will give mild sweetness).
  • If I soak the basmati rice for 30 minutes, I pressure cook it with 1:1.5 water ratio for 1 whistle. You can adjust this as per the brand of basmati rice used. For some variety basmati, 2 cups of water for 1 cup rice is needed and it should be pressure cooked for 2 whistles.
  • You can skip onion if you don't  prefer it.
Warm Regards,
Happy's Cook - Divya

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