Wednesday, 25 May 2016

Corn Pulav

Basmathi rice- 1 big cup 
Finely chopped Onions-2

Sweet corn kernels-1/4 cup

Masala grinding:


Poppy seeds 1 tsp
Green chilly – 6
Ginger 1 small piece

Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp

Sugar 1/2 tsp
Cashewnuts   10-15Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp


  1. Wash and keep aside Basmathi rice for 30 minutes.
  2. Grind the masala with all the above mentioned ingredients.
  3. Fry the cashewnuts in ghee and set aside.
  4. In a thick bottomed pan heat ghee, add onions and fry till translucent.
  5. Add the ground masala and fry for a minute.
  6. Add sweetcorn kernels, soaked and drained rice and saute for a minute.
  7. Add water,sugar and salt to taste.
  8. Pour everything to a big cooker vessel and close the lid.
  9. Cook till 4 whistles.
  10. Once the pressure releases open the lid and slightly fluff it with a fork.
  11. Garnish with roasted cashewnuts.
  12. Serve hot.