Easy one pot Corn Pulao, full of fragrant spices.
(sarson ka tel)
Small piece (dalchini)
Whole (aakhi kaali mirchi)(optional)
Ginger Garlic Paste
(or chopped garlic and ginger)
red chilly powder
(lal mirchi powder)
(hing) – diluted in 2/3 tbspn water
raw, Soaked for 30 minutes
Take the corn grains off the cob.
Heat oil. When spluttering add the cinnamon, green cardamoms, cloves, black pepper(optional), and bay leaves one by one.
Roast well, then add chopped onions.
When translucent and semi brown, add the garlic and ginger.
After a minute, add the green chillies.
Now add the turmeric and red chilli powder.
Fry for a while till the (spices) masalas all mix together.
Add the corn and toss and mix well.
Now add the hing water and mix it all together.
Add salt and fresh corriander.
Add the yoghurt, and mix into the corn.
When well mixed and small bubbles appear, add the soaked raw rice.
Mix all together and add the water.
Mix, and cover with well fitted lid, to cook. Medium flame.
Keep checking the contents so that it does not burn and catch at the bottom.
If water reduces, and rice has not cooked, add a 1/4th cup rice and then add slowly as needed.
When cooked, garnish and serve immediately.
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