Ingredients

The following ingredients have 3 Servings
  • 1 cup basmati rice
  • 3/4 cup sweet corn kernels
  • 1 onion (finely chopped)
  • 1 teaspoon ginger-garlic crushed
  • 2 green chilies (slit)
  • 1/2 teaspoon cumin seeds
  • 4 teaspoons oil
  • 2 1/2 cups water
  • Whole spices:
  • 1 bay leaf
  • 2 cloves
  • 2 cardamoms
  • 1/2 teaspoon fennel seeds

Instruction

  • Soak basmati rice for 30 minutes, drain and spread on a plate till using.
  • Heat 4 teaspoons oil in a pressure cooker or pan. Add cumin seeds and let it splutter. Add whole spices (cardamom,bay leaf, cloves and fennel seeds) and saute well. Add crushed ginger-garlic and slit green chilies. Saute well for 3-4 minutes.
  • Add finely chopped onions and saute well till the color changes slightly.
  • Add the sweet corn kernels and mix well.
  • Add drained rice and mix well. Saute till the moisture in rice is absorbed.
  • Add 2 1/2 cups water, salt and let the water come to rolling boil.
  • Close the pressure cooker and cook for up to 3 whistles. Once the pressure is released, open the cooker and mix gently. Serve corn pulao hot with any spicy curry and raita.