Easy to cook spicy corn pulao

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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.