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Easy to cook spicy corn pulao
Diwali is just here and you would be all set to deck up your kitchen with savouries, isn't it? Boldsky brings to you a special recipe of spicy corn pulao, a pure vegetarian Indian delicacy.
This quick and easy spicy corn pulao is a blend of rice, corn kernels and some yummy spices. If you have unexpected guests at home, the spicy corn pulao is a good option for the last minute. You can definitely score some brownie points with your guests!
Nobody really knows how and where this dish originated or comes from, but it definitely sets you drooling with its smell. The spicy corn pulao is very common in north of India. Check out Boldsky recipe on how to make spicy Indian corn pulao.
Serves-
2-3
Preparation
Time-
15
minutes
Cooking
Time-
30
minutes
All you need
For Masala
Onion-
1
(cut
into
four)
Tomato-
1
(cut
into
2)
Garlic-
4-5
pods
Ginger-
1/2
(chopped)
Green
Chillies-
2
Coriander
powder-
1
tbsp
Garam
masala
powder-
1/4
tbsp
Chilli
powder-
1
tbsp
Turmeric
powder-
1/4
tbsp
For the Dish
Basmati
Rice-
1
cup
American
corn
kernels-
3/4
cup
(frozen)
Onions-
2
(chopped)
Green
peas-
1/2
cup
Black
cardamom-
2
Clove-
3
Cinnamon-
1
Cashew
nuts-
8
Biriyani
leaf-
1
Saffron-
1
pinch
Coriander-1
tbsp
(chopped)
Milk-
1
tbsp
Ghee-
1
tbsp
Salt-
To
taste
Procedure
1. Wash rice thoroughly and cook it well.
2. In the meantime, mix saffron with milk and keep it aside for 15 minutes. Make sure that you have stirred it well so that no lumps are formed.
3. In a mixer, add all the ingredients for masala with a little water and make it into a fine mixture.
4. Now take a kadai and heat the kadai well. Once it is heated, add ghee into it along with the cooked rice. Saute the mixture for 2 minutes and keep it aside.
5. Take a pressure cooker and add 1 tbsp of ghee. Add cloves, cinnamon, cardomom, and biriyani leaf into it. Let the mixture fry for a minute while you saute it.
6. Add the chopped onions and green peas into this mixture and saute till it turns golden brown. Here is a small tip. If you add a pinch of salt, the onions will turn golden brown quickly.
7. Add corn into it and fry it for 2- 3 minutes.
8. After that, add the ghee and rice mixture that was kept aside into this pressure cooker. Add it in the ratio 1:2 (1 rice and 2 water) and add salt along with it into the cooker.
9. Cover the pressure cooker lid, and keep the mixture in flame for 10 minutes. After you hear a whistle, turn off the flame.
10. Meanwhile, fry the cashew nuts in a pan till it turns golden colour.
11. Once the pressure is released, add the saffron soaked milk, chopped coriander and fried cashew nuts into the mixture and stir it well. Garnish some clove and cinnamon on top of your Indian spicy corn pulao to give more taste and aroma to your dish.
You can serve the spicy corn pulao with raita and pappad. If you are lucky enough to have a homemade mango or lemon pickle in your fridge, then your awesome corn pulao becomes even more tasty.
Nutrition value
If
you
are
on
a
diet
you
can
pick
brown
rice
instead
of
white
rice.
Brown
rice
cooks
faster
too.
Rice
is
a
great
source
of
energy.
It
acts
as
a
fuel
for
the
body,
and
helps
you
in
doing
day
to
day
activities
fast.
Rice
is
good
for
those
who
have
blood
pressure
as
rice
is
low
in
sodium.
#Tip
When you mix the onion into the pressure cooker, add a little salt so that the colour turns golden brown fast.
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