Sweet corn and peas pulao (pilaf)
A yummy, simple and vibrant looking Indian fried rice recipe that pairs so well with dals and curries
Equipment
- Shallow cooking pot
Ingredients
- 2 cups Basmati or long grain rice
- 1 cup sweet corn frozen or fresh
- 1 cup green peas frozen or fresh
- 1 tbsp ghee or cooking oil/butter
- 1 inch cinnamon stick
- 2-3 pods cardamom
- 2 bay leaves
- 2-3 cloves
- 1 small star anise chakri phool
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 3-4 fresh green chillis optional
- 6-7 cashews
- 8-10 raisins
- 1 tbsp fresh coriander leaves chopped
- 2 tsp garam masala powder
- 2 tsp crushed black pepper optional
- salt to taste
Instructions
- Wash the rice well and soak it in water for 15 minutes. And then cook it until 90% done, in a pot with 6 cups of water and a tsp of salt. Drain it and spread it out so that the grains do not stick to each other
- Heat a pan and add the ghee. Once it melts, add the whole spices
- When they turn fragrant, add the peas and the corn, on a medium flame. Also add the cashews and raisins, and saute for 3-4 minutes
- Reduce the flame to low and add the cooked rice, the garam masala powder, pepper and salt
- Stir gently, to mix the rice well with the masalas, peas and corns. Add the chillis, if using
- Cover the pan and cook the rice on a low flame for 15 minutes or until completely done
- Garnish with chopped coriander leaves and serve the sweet corn and peas pulao (pilaf) hot with a dal or curry of your choice. Enjoy!
Notes
- You can also used cooked, leftover rice for this recipe
- The use of ghee can be replaced with any regular neutral cooking oil or even butter
- When soaking the rice in water before cooking, do not leave it for more than 15 minutes. Otherwise the grains may break while cooking
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon