Indulge in the delectable harmony of flavours with our Corn Pulao recipe. This vegetarian dish marries the sweetness of tender corn kernels with the fragrance of Basmati rice; all enveloped in a luscious coconut milk base. It’s a burst of spices that dance on your taste buds, making every bite a journey of delightful sensations.
The process begins with soaking Basmati rice, ensuring its fluffiness once cooked. Then, we pan-fry the rice briefly in a dash of ghee, enhancing its aroma. The heart of this dish lies in a tantalizing paste made from red and green chillies, mint leaves, and other spices, adding that signature zing. The flavours meld as the rice simmers in a blend of this paste and creamy coconut milk, creating a soothing and refreshing medley.
This Corn Pulao isn’t just a standalone delight; it pairs marvellously with dishes like Vegetable Biryani and Spinach Paneer. The Corn Pulao is perfect for weeknight dinners, family gatherings, or potlucks, a dish that will have everyone asking for seconds.
Corn Pulao
Corn Pulao
Ingredients
- 2 cups Basmati Rice (soaked for 15 to 20 minutes)
- 4 cups Coconut Milk
- 4 cups Sweet Corn Kernels (cooked)
- 1 cup Green Peas: shelled (optional)
- 5 tbsp Oil
- Salt (As per taste)
- 2 pcs Bay Leaf
- 2 sticks Cinnamon
- 2 Cloves
- 1 tsp Ghee
- Cashewnuts (Few, fried)
Grind together:
- 7 pcs Red Chillies
- 10 pcs Green Chillies
- 1/2 tsp Garam Masala Powder
- 1 bunch Mint Leaves (chopped)
- 2 bunch Coriander Leaves (small, chopped)
- 1 inch Ginger
- 8 cloves Garlic:
- 5 tbsp Coconut
- 20 pcs Cashewnuts
Instructions
- Drain water completely from rice.
- Heat 1 tsp of ghee in a frying pan and fry the rice for a minute or two.
- Heat oil in a pressure pan.
- Fry the bay leaf, cinnamon, and cloves.
- Add the ground masala paste and fry for 2 to 3 minutes.
- Add the corn kernels, peas, and coconut milk.
- Bring to a boil.
- Add the rice and salt.
- Cover the pan with a lid and cook over low flame for 10 minutes.
- Garnish with fried cashewnuts.
- Serve.
This traditional corn pulao recipe, known as “makkai matar pulao” in Hindi or “cholam pattani pulao” in Tamil, is a delicious blend of basmati rice with a medley of tender sweet corn and fresh green peas. This aromatic and visually appealing dish incorporates the goodness of corn and peas, adding both taste and nutrition to your meal. For an even richer variant, you can also try the corn paneer pulao, where succulent paneer cubes are infused with the irresistible aroma of corn and peas. Whichever version you choose, the corn peas pulao promises to be a delightful addition to your dining table, offering a burst of flavour and wholesome satisfaction.
Frequently Asked Questions (FAQ):
Is Corn Pulao spicy?
Corn Pulao offers a balanced spice level, but you can adjust the red and green chilies to suit your taste for a milder or spicier kick.
Can I substitute Basmati rice with regular rice?
While Basmati rice is traditionally used for its aromatic and fluffy texture, you can substitute with regular rice, but the aroma may vary slightly.
What can I serve with Corn Pulao?
Corn Pulao pairs wonderfully with Raita, a cooling yogurt side. For a complete meal, pair it with Vegetable Biryani or Aloo Gobi for a delightful vegetarian spread.
2 comments
it is good
not bad but a good try, ordinary recipe.