CORN RICE
Looking for an easy recipe for a quick lunch/dinner on a weekday? Make this pulao for a wholesome meal and pair it with a bowl of raita or green salad and you’re done.
Ingredients
1) 1 cup of rice. 2) 1 cup corn kernels (fresh or frozen) 3)1 medium to large onion (thinly sliced). 4) 2 tbsp white oil. 5) Chopped coriander leaves for garnish Water to cook the rice.
Spices
1)small to medium tej patta (Indian bay leaf). 2) green cardamoms. 3) 2 to 3 cloves. 4) 1 inch cinnamon. 5)1 small star anise (optional). 6) 1 or 2 single strands of mace. 7) 1 tiny piece of stone flower (patthar ke phool) (optional). 8) 4 to 5 black peppercorns. 9) ½ tsp cumin seeds.
Other ingredients
Seasoning
1) ¼ teaspoon turmeric powder. 2)¼ teaspoon red chili powder. 3) ½ teaspoon coriander powder.
For the green paste
1) ¼ cup coriander leaves. 2) 1 tbs mint leaves. 3) 1 inch ginger. 4) 1 or 2 green chilies. 5) 3 to 4 small garlic cloves. 6) 1 tablespoon desiccated coconut or fresh coconut (optional) 7) 1 tbs water (if not using coconut).
1) Rinse the rice very well in water and then soak in enough water for 20 to 30 minutes. Strain the rice well and keep aside.
2) Blend the ingredients for the green paste in a mixer/blender till smooth.
3) Heat the oil in a pan. Add the spices and allow them to splutter.
4) Then add the thinly sliced onions and sauté till they become golden brown.
5) Add the ground green paste. Stir in well and sauté.
6) Then add the corn kernels.
7) Add the powder seasoning and mix well.
8) Add rice. Stir gently so that the rice does not break. Mix well with the rest of the ingredients.
9) Now add water depending on the type of rice as much needed to cook it so that the water is absorbed.
10) Season with salt as per taste. Stir and mix again.
11) Cover and cook till rice is soft and fluffy. You can also pressure cook. Adjust water accordingly.
12) Once the rice is cooked, let it sit for 5 minutes. Then take a fork and gently fluff the rice. Garnish with coriander leaves. Serve with raita or green salad.
