Corn Pulao

Corn Pulao

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INGREDIENTS

1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
2 cups water or add as required
Salt as required
2 tbsp chopped coriander leaves for garnish

For the green chutney paste

¼ cup chopped coriander leaves/dhania patta
1 tbsp chopped mint leaves/pudina patta
½ inch ginger/adrak, chopped or ½ tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic/lahsun, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
Whole spices (sabut garam masala)
1 small to medium Indian bay leaf/tej patta
2 green cardamoms
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 small star anise/chakriphool (optional)
1 or 2 single strands of mace/javitri
½ tsp cumin seeds/jeera
4 to 5 black peppers
1 tiny piece of stone flower/patthar ke phool (optional)

INSTRUCTIONS

• Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. After 20 minutes strain the rice well and keep aside
• When the rice is soaking, slice the corn kernels from the corn. Keep them aside. You can use 1 cup corn kernels.
• For the green chutney paste, take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
• Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 tsp water while grinding. If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
• Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
• Then add the thinly sliced onions. Sauté the onion still they start becoming golden.
• Then add the ground paste.
• Stir well and saute for a couple of seconds.
• Then add the corn kernels.
• Season with the following spices - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.
• Stir very well and add the rice.
• Gently stir and mix the rice with the rest of the ingredients.
• Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
• Season with salt. Taste and the water should have a slightly salty taste.
• Cover and pressure cook on a medium flame for 2 whistles or for 9 to 12 minutes. Pressure cook for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
• When the pressure settles down on its own, remove the lid. Gently fluff the rice. Garnish the pulao with 2 tbsp chopped coriander leaves and then serve corn pulao with a side veggie salad or raita.

Source: vegrecipesofindia
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