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4835 Corn-Peas-Pulao

Corn Peas Pulao

Corn Peas Pulao

The crunchy sweet corn and the spicy flavorful rice make this dish a delicious one-pot meal.



Preparation Time: 10 minutes

Cooking Time: 15 minutes

Makes: 2 to 3 servings



Ingredients:



Basmati Rice- 1 cup

Finely-Sliced Onion (Lengthwise)- 1 big

Ginger-Garlic Paste- ¾ tsp

Corn Kernels- ¼ cup

Green Peas- ¼ cup

Ghee- ½ tbsp

Oil- ½ tbsp

Water- 1½ cups

Salt- To taste



For the Tadka



Cinnamon- ½" piece

Cloves- 2

Cardamom- 1



Masala to Grind



Coriander Leaves- ½ cup

Garlic- 4 cloves

Ginger- ¼" piece

Cashew nuts- 6

Tomato- 1 big

Green Chilies- 2

Garam Masala Powder- 1 tsp

Red Chili Powder- ½ tsp



Method:



• Wash and soak the basmati rice for 30 minutes.



• Grind all the ingredients for the masala using a little water to make a fine paste. Keep it aside.



• Place a pressure cooker on medium heat; add oil and ghee, and all the ingredients required for the tadka. Add ginger-garlic paste and sauté for a minute.



• Add the sliced onion and sauté till they turn light brown. Add the masala and cook until the strong smell disappears.



• Add the corn and peas, and sauté to mix the vegetables with the masala. Drain water from the soaked rice and add rice to the masala. Sauté for a few minutes.



• Season it with salt and pressure cook (3 whistles) on a medium flame.



• Fluff the rice with a fork after it cools down a bit. Take care while doing this as the rice can break.



• Serve immediately along with the curd or raita.



Notes:



• You can skip the peas if you want or you can replace it with other vegetables.



• Keep the water ratio as 1:1.5 cups while cooking presoaked rice to achieve dry texture.


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