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Back to Corn Pulao with Sweet Corn
Corn Pulao with Sweet Corn
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
1/2 cup Long Grained rice (basmati rice)
3/4 cup Sweet Corn Kernels (fresh or
frozen)
1 small piece of Bay Leaf (optional)
2 small pieces of Cinnamon Stick
2 Cloves
1 large Onion, thinly sliced
1½ teaspoons GingerGarlic (crushed)
1 Green Chili, sliced
1/4 teaspoon Garam Masala Powder
1/2 teaspoon Coriander Powder
1¼ cups Water
Salt
1/2 tablespoon Butter or Ghee
1/2 tablespoon Oil
2 tablespoons finely chopped Coriander
Leaves, for garnishing
Directions:
1. Wash rice and soak them in water for 15minutes. If possible, soak them for 30
minutes.
2. Heat butter and oil in a pan (with lid) over medium flame. Add bay leaf,
cinnamon stick and cloves and allow cloves to crackle. Add sliced onion and
sauté until it turns transparent. Add crushed gingergarlic and green chilli and
sauté until garlic turns light brown (about 3045 seconds).
3. Add sweet corn kernels and sauté for a minute. Add garam masala powder,
coriander powder and mix well.
4. Drain the excess water from soaked rice and add it into pan.
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3/24/2016 Corn Pulao Recipe with Sweet Corn, Basmati Rice and Indian Spices » Print
5. Sauté them for 12 minutes over medium flame.
6. Add salt and 1¼ cup water and bring it boil over medium flame.
7. When it starts to boil, reduce flame to low and cover pan with a lid. Cook
covered for 10minutes.
8. Turn off flame and let it stand for 810 minutes. Now, open the lid and fluff the
rice with a fork to separate rice grains.
9. Transfer prepared sweet corn pulao into a serving bowl and garnish with
coriander leaves.
Tips and Variations:
Butter or ghee is used to get a rich fragrance. You can increase or decrease
its quantity to get desired health and taste balance.
Spices gives it a fragrant and appetizing smell as well as little spicy touch.
You may change its quantity according to your palate.
You can use pressure cooker instead of pan for cooking. Follow the same
recipe and pressurecook in a 3liter capacity aluminum/steel pressure
cooker for 3whistles (in step8). After cooking, let it stand until pressure
releases naturally, about 57 minutes, before serving (however, there might
be a possibility that rice grains may stick together and does not stay
separated as pressure of steam will make them dense).
Taste: Mild Spicy with nice flavor of spices
Serving Ideas: Serve this pulao with palak raita or dal tadka for delicious lunch or
dinner. You can also serve it by itself or as a rice dish with meal.
Recipe printed from : http://foodviva.com
Copyright © 2012 Foodviva.com. All rights reserved.
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