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Corn Pulao Yum
Corn Pulao
Course main course
Cuisine north indian
Prep Time
20 minutes

Cook Time
30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Onion – medium, finely chopped
  • 1 cup Corn Kernels (thawed if frozen)
  • 1 cup Baby corn – cut into 1″ pieces
  • 2 – 3 chilies Green
  • 2 tbsp Cashews
  • 1 tsp Ginger garlic + paste
  • 1 cup Mint leaves – chopped
  • 1 cup Cilantro – chopped
  • 2 Bay leaves
  • 3 Cloves
  • 1 Cinnamon ” stick
  • 3 pods Cardamom
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Onion – medium, finely chopped
  • 1 cup Corn Kernels (thawed if frozen)
  • 1 cup Baby corn – cut into 1″ pieces
  • 2 – 3 chilies Green
  • 2 tbsp Cashews
  • 1 tsp Ginger garlic + paste
  • 1 cup Mint leaves – chopped
  • 1 cup Cilantro – chopped
  • 2 Bay leaves
  • 3 Cloves
  • 1 Cinnamon ” stick
  • 3 pods Cardamom
  • to taste Salt
Corn Pulao
Instructions
  1. Bring 2 cups of water to a boil and keep it hot until ready to use.
  2. Heat 1tbsp of oil; add bay leaves, cloves, cardamom and cinnamon stick. Cook until they start to smell fragrant, about 1 minute.
  3. Next add the chopped onions and green chilies. Cook until onions turn translucent.
  4. Add cashews and cook for a minute.
  5. Then add gingerĀ + garlic paste, cook for another minute. Next add the corn kernels and baby corn. Saute for 3-4 minutes.
  6. Time to add the herbs and salt. Mix well and cook until they start to wilt a little bit.
  7. Drain the rice and add to the pan. Mix gently to coat with the veggie & herb mixture. Now add the hot water, mix well and cook covered on medium-low flame until all the water is absorbed and the rice is cooked through, about 10-12 minutes. Resist the temptation to open the lid before 10 minutes.
  8. Gently fluff the rice and serve hot with your favorite side dish. I served with some onion-tomato raita.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 27.

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