Sweet Corn Pulao is a simple, mild and flavourful one pot meal ready in minutes and makes a good lunch box meal for kids. Sweet corn pulao can be served with baby corn fritters, chilli paneer, chips, or simply plain raita. Simple ingredients to a very aromatic rice!!!
SWEET CORN PULAO RECIPE
Recipe Category: South Indian | Main
Soaking Time: 20 minutes Preparation Time: 5 minutes
Cooking Time: 20 minutes Serves: 4
Cooking Time: 20 minutes Serves: 4
Ingredients:
Basmathi Rice - 1 cup
Sweet Corn - 1/2 cup (Fresh or Frozen)
Water - 0.25 For Sweet Corn
Coconut Milk - 1.75 cup (Coconut Milk extract + water for the remaining quantity)
Salt - to taste
To grind for coconut milk:
Coconut (grated or flakes) - 3/4 cup
Fennel Seeds - 2 tsp
Water - 1 cup
To make a coarse powder using Mortar Pestle:
Cardamom - 1
Cinnamon - 1 small
Cloves - 4
Star Anise - 1/2 piece
Peppercorns - 1/2 tsp
To Temper:
Oil - 1 tbsp
Ghee - 2 tsp
Crushed Powder - fully
Green Chillies - 2 slitted
Mint Leaves - few
Sweet Corn - 1/2 cup (Fresh or Frozen)
Water - 0.25 For Sweet Corn
Coconut Milk - 1.75 cup (Coconut Milk extract + water for the remaining quantity)
Salt - to taste
To grind for coconut milk:
Coconut (grated or flakes) - 3/4 cup
Fennel Seeds - 2 tsp
Water - 1 cup
To make a coarse powder using Mortar Pestle:
Cardamom - 1
Cinnamon - 1 small
Cloves - 4
Star Anise - 1/2 piece
Peppercorns - 1/2 tsp
To Temper:
Oil - 1 tbsp
Ghee - 2 tsp
Crushed Powder - fully
Green Chillies - 2 slitted
Mint Leaves - few
Method of Preparation:
1. Soak basmati rice for 20 minutes maximum. Drain and keep aside. Wash the sweet corns and keep ready. Grind the coconut with water and extract coconut milk of required quantity for rice.
2. Make a coarse powder using mortar and pestle. Heat oil and ghee in a pressure cooker. Add the items under "To temper" and saute well.
3. Add the sweet corns and allow it to cook in water by closing the cooker lid without whistle for few minutes. Remove and add the basmathi rice and saute well. Add the coconut milk. Check salt and pressure cook for 1 whistle and simmer over 5 minutes. Open once the steam is realeased. Check the rice using a fork.
Serve hot!!!
1. Soak basmati rice for 20 minutes maximum. Drain and keep aside. Wash the sweet corns and keep ready. Grind the coconut with water and extract coconut milk of required quantity for rice.
2. Make a coarse powder using mortar and pestle. Heat oil and ghee in a pressure cooker. Add the items under "To temper" and saute well.
3. Add the sweet corns and allow it to cook in water by closing the cooker lid without whistle for few minutes. Remove and add the basmathi rice and saute well. Add the coconut milk. Check salt and pressure cook for 1 whistle and simmer over 5 minutes. Open once the steam is realeased. Check the rice using a fork.
Serve hot!!!
Notes:
- You can also garnish the rice with ghee fried cashew nuts, mint leaves and pepper powder.
- Adjust the quantity of sweet corn as desired.
- Add coconut water quantity to suit the basmati rice you cook with for separate grains.
Linking it to the events: "MyKitchenOdysseyEvent" and Linking it to Kids Lunch Box Recipes by Indus Ladies A great event through which we can get lots of ideas for kids lunch box recipes!!!
such simple n quick to make rice r always been my fav..y uymmy looking
ReplyDeletewow Ree i liked u use coconut milk.. i am sure it turned great
ReplyDeletelooks too yumm...with the coconut milk i'm sure it tasted delish ..sweet corns n coconut milk is awesome together..
ReplyDeletelooks really yummy and filling to be served for lunch....and the addition of coconut milk will just make it so rich in flavor
ReplyDeletewow....super delicious
ReplyDeletereally yummy
ReplyDeleteWould have been great... love sweet corn anytime
ReplyDeleteSimple but delicious corn pulao!!
ReplyDeleteThanku for linking this recipe to my event Back to school Lunch Ideas
ReplyDeleteYummy pulov .Thanks for linking it to Firstanniversary giveaway @mykitchenOdyssey
ReplyDelete