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PrintSWEET CORN PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the rice; combine with 2 cups water and boil till tender but firm.
- Drain any extra water and refresh with water to loosen the grains. Drain and set aside.
- Heat oil in a pan and add cinnamon and cloves. When the spices crackle, add corn and turmeric and toss well.
- Add ginger-garlic paste, coriander powder, red chilli powder, Garam masala powder in pan and cook till corn softens a little.
- Toss in the rice and add salt, and sprinkle over with some water.
- Cover and cook till the rice is tender.
- Serve hot, garnished with coriander.
INGREDIENTS
- 200 grams Basmati or long-grain rice, washed and soaked for 20 minutes
- 1 tablespoon IDHAYAM Sesame oil
- 1-inch Cinnamon sticks
- 2 Cloves
- 200 grams Sweet Corn kernels
- 1 teaspoon Ginger-Garlic paste
- Pinch of Turmeric powder
- 2 teaspoons Coriander powder
- ¼ teaspoon Red Chili powder
- 1 teaspoon Garam masala powder
- Salt to taste
- A few sprigs of fresh coriander, finely chopped
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