COOKING

Sweet Corn Pulao




I was not in mood to cook anything for lunch and my husband also want something yummy and light which should be different from normal routine food.So i decide to prepare corn pulao as i had a good quantity of frozen sweet corn in my refrigerator and it is very easy to prepare.Kasuri methi when blended to rice gives a very special aroma to corn pulao.I love this combination of corn and rice with a aromatic flavor of methi, hope you also like it .

Ingredients:
  • 2 cups basmati Rice
  • 4 cups water
  • 3 cups sweet corn kernels
  • 1/2 cup diced onion
  • 1/2 cup diced potato
  • 1/2 cup diced carrot
  • 2 florets cauliflower
  • 2 green chillies
  • 1 tbsp garlic ginger paste(4 cloves garlic ,1/2" ginger)
  • 2 tbsp kasuri methi(Dry fenugreek leaves)
  • 1/2 tsp cumin seeds
  • 2 cardamom
  • 2 cloves
  • 1/2" cinnamon stick
  • 6 whole black peppers
  • 1 bayleaf
  • 2 tbsp butter/oil for vegans
  • salt to taste

Cooking procedure:

Soak rice in 4 cups of water for 20 minute,then drain water and keep rice aside.

Heat oil in a pressure cooker ,add bay leaf fry for 30 seconds then add cardamom,black pepper,cinnamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chilli,garlic ginger paste to the above ingredients and fry till onion become light golden brown

Add potato,carrot,corn to the above and fry for 2 min

Add kasuri methi and fry for 1 more minute

Add rice along with salt to the cooker and fry for 1 minute then add 3 and half cup water to the rice and close the lid .

Pressure cook on high flame for 3 whistles then keep on low flame for 3 min ,corn pulao is ready

Serve with raita,mago pickle and chips :)

This recipe serve for two people.

Tip: To cook in rice cooker you need 5 cups of water.In place of kasuri methi you can use fresh methi leaves if available.

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