Wednesday, 25 May 2016

Corn Pulav


Ingredients:
Basmathi rice- 1 big cup 
Finely chopped Onions-2

Sweet corn kernels-1/4 cup

Masala grinding:

Cinnamon-1/2″
Cloves-2
Cardamom-1-2

Poppy seeds 1 tsp
Green chilly – 6
Ginger 1 small piece

Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp

Sugar 1/2 tsp
Cashewnuts   10-15Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp

Method:

  1. Wash and keep aside Basmathi rice for 30 minutes.
  2. Grind the masala with all the above mentioned ingredients.
  3. Fry the cashewnuts in ghee and set aside.
  4. In a thick bottomed pan heat ghee, add onions and fry till translucent.
  5. Add the ground masala and fry for a minute.
  6. Add sweetcorn kernels, soaked and drained rice and saute for a minute.
  7. Add water,sugar and salt to taste.
  8. Pour everything to a big cooker vessel and close the lid.
  9. Cook till 4 whistles.
  10. Once the pressure releases open the lid and slightly fluff it with a fork.
  11. Garnish with roasted cashewnuts.
  12. Serve hot.