When I heard about the Rice Blog Hop, I knew this corn pulao had to be shared! I love sweet corn (who doesn't?!) and combined with the raita, it is just a wonderful explosion of flavor. This is my go to recipe whenever I want a special meal but don't want to spend hours making it.
Become a part of the blog hop at Baker Street.
Sweet Corn Pulao
serves two
1 cup basmati rice
2 medium sized onions, sliced
1/2 cup corn kernels
2 garlic cloves, minced
1 tbsp raw unsalted peanuts
1 tsp black mustard seeds
1/2 tsp asafoetida
1 tsp salt
1 tsp ginger powder
1 tsp garam masala
1 sprig curry leaves
2 cloves
1 bay leaf
1-2 tbsp mustard oil
In a large pan or pressure cooker, heat the oil till smoking point. Turn off the burner and add the mustard seeds, cloves, bay leaf and curry leaves. Once the seeds stop spluttering, add asafoetida, peanuts and minced garlic. Turn the flame on high heat, add onions and cook till the onions start to brown.
Add the rice and corn. Stir for about a minute or so. Add 1 cup of water and all the remaining spices - salt, ginger powder, garam masala.
There are two ways to cook this pulao - you can do it in a pressure cooker or a deep bottomed pan.
Pressure cooker: When cooking rice in a pressure cooker, the quantity of water to rice should be same so if you are adding one cup rice, add one cup water. Give it one whistle and let the steam release on its own.
Pan: The ratio of water to rice should be 2:1. If you are adding one cup rice, use two cups water. Cover and cook on the lowest heat for 15-20 minutes. Keep checking after every 5-7 minutes to see if the rice is cooked.
Use more water if you like sticky rice. The actual cooking time may vary depending on the type of rice used. The pressure cooker method works best for me.
Mint and Roasted Cumin Raita
1/4 cup yogurt
1 tbsp milk or water
1 tbsp cumin seeds
1 spring mint leaves
1/4 tsp salt
In a large bowl, whisk the yogurt with milk/water till smooth. Add the mint leaves and salt.
Heat a pan on high heat till it is warm. Add the cumin seeds. Turn off the flame once they stop spluttering and you get an aroma. Grind in a mortar pestle or crush with a rolling pin. Add to the yogurt and chill in the refrigerator.
Become a part of the blog hop at Baker Street.
Sweet Corn Pulao
serves two
1 cup basmati rice
2 medium sized onions, sliced
1/2 cup corn kernels
2 garlic cloves, minced
1 tbsp raw unsalted peanuts
1 tsp black mustard seeds
1/2 tsp asafoetida
1 tsp salt
1 tsp ginger powder
1 tsp garam masala
1 sprig curry leaves
2 cloves
1 bay leaf
1-2 tbsp mustard oil
In a large pan or pressure cooker, heat the oil till smoking point. Turn off the burner and add the mustard seeds, cloves, bay leaf and curry leaves. Once the seeds stop spluttering, add asafoetida, peanuts and minced garlic. Turn the flame on high heat, add onions and cook till the onions start to brown.
Add the rice and corn. Stir for about a minute or so. Add 1 cup of water and all the remaining spices - salt, ginger powder, garam masala.
There are two ways to cook this pulao - you can do it in a pressure cooker or a deep bottomed pan.
Pressure cooker: When cooking rice in a pressure cooker, the quantity of water to rice should be same so if you are adding one cup rice, add one cup water. Give it one whistle and let the steam release on its own.
Pan: The ratio of water to rice should be 2:1. If you are adding one cup rice, use two cups water. Cover and cook on the lowest heat for 15-20 minutes. Keep checking after every 5-7 minutes to see if the rice is cooked.
Use more water if you like sticky rice. The actual cooking time may vary depending on the type of rice used. The pressure cooker method works best for me.
Mint and Roasted Cumin Raita
1/4 cup yogurt
1 tbsp milk or water
1 tbsp cumin seeds
1 spring mint leaves
1/4 tsp salt
In a large bowl, whisk the yogurt with milk/water till smooth. Add the mint leaves and salt.
Heat a pan on high heat till it is warm. Add the cumin seeds. Turn off the flame once they stop spluttering and you get an aroma. Grind in a mortar pestle or crush with a rolling pin. Add to the yogurt and chill in the refrigerator.
Your pulao looks lovely. Love the pairing of sweet corn and mint.
ReplyDeleteThank you so much sharing and being a part of our blog hop Khushboo!
Thank you Anuradha! Loved being a part of the Blog Hop :)
ReplyDeletewelcome to our #ricelove bloghop! love the sweet corn flavor you added to this rice dish :D.
ReplyDeleteLooks so yummy love the garnishing you have used
ReplyDeleteKhushboo - You've done it again. I love your blog. This looks like a simple meal to make but it also looks absolutely delicious.
ReplyDeleteI will be making this recipe over the weekend. Thank you for another great recipe!
Dan Toombs
The Curry Guy
Junia: Thanks for having me! :)
ReplyDeleteRekha: Thank you. It is dry roasted curry leaves on the pulao and mint for the yogurt/dahi.
Dan: Thanks so much! It is quite easy to make. Let me know how the pulao come out for you!
You can also try that using rico rice, it taste good too!
ReplyDelete