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Finally we had our first Snow of the season this weekend. Not that I was missing the snow, but I get a little paranoid when weather is not normal for a season, it makes me think of global warming and it’s extreme effects. Well for now, I can be rest assured that real winter is here and will probably be here for sometime. 

For this month’s Taste & Create, being hosted by Min of Bad Girl’s Kitchen, I got paired with Veena @ Veg Nation. Veena blog has tons of delicious vegetarian dishes and I had quite a few bookmarked to try. But as always got busy with other things and was able to make 2 of dishes. One is this easy peasy Corn rice and the other one is the Spring onion Dal. I couldn’t take pictures of dal since I made it on a weekday and had no time to take the pics.

Corn rice is a great one-pot dish that can be made in no time in a pressure cooker. My addition is a carrot to make the dish a little more colorful and tad bit healthy. Here’s how I made it.

Print Recipe
Corn & Carrot Rice Yum
Corn & Carrot Rice
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • ½ cup Corn kernels
  • 1 Carrot - medium, chopped
  • 1 Onion - medium, thinly sliced
  • 1 tsp Ginger Garlic + paste
  • 1 Cinnamon " stick - piece
  • 4 Cloves
  • 2 Bay leaves
  • 1 tsp Garam Masala
  • ½ tsp chili powder Red
  • 1 tsp Cumin seeds
  • 2 tbsp Lemon Juice
  • to taste Salt
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • ½ cup Corn kernels
  • 1 Carrot - medium, chopped
  • 1 Onion - medium, thinly sliced
  • 1 tsp Ginger Garlic + paste
  • 1 Cinnamon " stick - piece
  • 4 Cloves
  • 2 Bay leaves
  • 1 tsp Garam Masala
  • ½ tsp chili powder Red
  • 1 tsp Cumin seeds
  • 2 tbsp Lemon Juice
  • to taste Salt
Corn & Carrot Rice
Instructions
  1. Rinse the rice and soak in water for at least 15minutes.
  2. Heat 2tbsp oil in a pressure cooker. Add cumin seeds, cinnamon stick, cloves and bay leaves. Once the seeds start to splutter, add onions and saute till they turn translucent.
  3. Add ginger + garlic paste and cook for another minute.
  4. Next add corn and carrots and saute for 2-3 minutes.
  5. Add red chili powder and garam masala and cook for a minute.
  6. Drain the rice and mix gently. Add 1½ cups of water, lemon juice and salt. Mix well, cover and cook for 2 whistles.
  7. Serve hot with a side of pickle, curry, dal or yogurt.
Recipe Notes

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