Tuesday, August 5, 2014

Sweet Corn Pulao Recipe


Ingredients

Basmati Rice : 2 cups
Sweet Corn : 1 cup
Pure Ghee or Butter : 3 tbsp
Bay Leaves : 2
Cardamom : 3
Green Chilly : 2
Garlic paste : 1 tsp
Ginger Paste : 1 tsp
Whole Pepper : 1 tsp
Cloves : 2
Cinnamon : 1 stick
Cashew Nuts : 50 gms
Milk : 1/2 cup
Water : 2 to 2 1/2 cups (Adjust according to your rice type)
Mint & Coriander leaves chopped : 1/4 cup
Salt to taste

Method

  • Heat a pressure cooker and add butter (Ghee) into it.
  • Add bay leaves and Cardamom seeds followed by green chilies.
  • Add ginger and garlic paste and saute for a while
  • At the same time, grind cashew nuts with pepper, cloves and cinnamon into a fine paste.
  • When the raw smell of ginger and garlic goes, add cashew paste and saute again for sometime.
  • Add corn and little salt and fry for sometime.
  • Now add milk and enough water, bring to boil.
  • Add basmati rice, mint and coriander leaves.
  • Check for salt and add salt enough for rice.
  • When it starts boiling, close the lid and cook up to one whistle.
  • Off the flame and wait till all the steam goes its own.
  • Open the lid and serve hot!

Recipe adapted from here

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