There is something about the farm  in full bloom, the birds happy with themselves, bees humming, butterflies swarming around, and our two dogs furtively chasing away the monkeys (who want to uproot our vegetable patches!). The entire happy cycle of nature makes my soul sigh in satisfaction.

This season we got bushels and bushels of corn from our farm in Mahabaleshwar. And strawberries. And radish.  And beans. And cauliflower!! And so many other small batches of pure organic vegetables. The taste and inherent sweetness of the freshly plucked organic vegetables is a  world apart from what we get in cities.

We had freshly plucked corn, and we all decided to have Corn  Pulao.

Fresh corn, fragrant rice, a one pot marvel.

This is a really simple recipe, very easy prep and damn tasty to boot! Just before adding the rice, you will realise that the corn looks so good, and it tastes and smells good too. At this point you can easily not add the rice and serve it as a veggies with any kind of roti! (we almost did that, as the smell was making us go crazy – and we were fast loosing patience).

Serve it with yoghurt and papad! Or eat it plain! You can easily increase or decrease the spices. What I have written in my recipe is not a very spicy version. The yoghurt, balances the spices.

Fresh rice Pulao, made with organic corn.

I hope you like the recipe as much as all of us did!

PS: here is the link to the youtube video to make your life a tad easier!

Cheers and Ciao!

Corn Pulao

Print Recipe

Easy one pot Corn Pulao, full of fragrant spices.

• CourseMain Course
• CuisineIndian

Servings	Prep Time
4 Pax	15 min

Cook Time	Passive Time
25 min	30 min

Servings Prep Time 4 Pax 15 min

Cook Time Passive Time 25 min 30 min

Corn Pulao Print Recipe Easy one pot Corn Pulao, full of fragrant spices. CourseMain Course CuisineIndian Servings Prep Time 4 Pax 15 min Cook Time Passive Time 25 min 30 min Servings Prep Time 4 Pax 15 min Cook Time Passive Time 25 min 30 min

Ingredients

• 1/4 Cup Mustard Oil (sarson ka tel)
• 1 Black Cardamom (kaali elaichi)
• 3 Green Cardamom (hari elaichi)
• 1 Cinanmon Small piece (dalchini)
• 2 Bay Leaves (tej patta)
• 3/4 Cloves (laung)
• 3/4 Black Pepper Whole (aakhi kaali mirchi)(optional)
• 1/3 Cup onion Finely chopped
• 1 1/2 Tbspn Ginger Garlic Paste (or chopped garlic and ginger)
• 1 Tspn Turmeric powder (haldi)
• 1 1/2 Tspn Corriander Powder (dhania powder)
• 1 1/2 Tspn red chilly powder (lal mirchi powder)
• 1 1/2 Tspn Cumin Powder (jeera)
• 2 Cups Corn raw
• 1 Tspn Asafoetida (hing) - diluted in 2/3 tbspn water
• 1/3 Cup Yoghurt (dahi, curds)
• 1 1/2 Cups Rice raw, Soaked for 30 minutes
• 1 tspn Fresh Corriander (dhania patti)
• 2/3 Cups Water

Servings: Pax

Instructions

1. Take the corn grains off the cob.
2. Heat oil. When spluttering add the cinnamon, green cardamoms, cloves, black pepper(optional), and bay leaves one by one.
3. Roast well, then add chopped onions.
4. When translucent and semi brown, add the garlic and ginger.
5. After a minute, add the green chillies.
6. Now add the turmeric and red chilli powder.
7. Fry for a while till the (spices) masalas all mix together.
8. Add the corn and toss and mix well.
9. Now add the hing water and mix it all together.
10. Add salt and fresh corriander.
11. Add the yoghurt, and mix into the corn.
12. When well mixed and small bubbles appear, add the soaked raw rice.
13. Mix all together and add the water.
14. Mix, and cover with well fitted lid, to cook. Medium flame.
15. Keep checking the contents so that it does not burn and catch at the bottom.
16. If water reduces, and rice has not cooked, add a 1/4th cup rice and then add slowly as needed.
17. When cooked, garnish and serve immediately.

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