Tuesday, 19 August 2014

Corn Pulao !



Hope all are doing good. I made this corn pulao recently for lunch box and clickd pics in a hurry  in the morning.. But turned out very delicious with the sweetness of corn and flavor of coconut milk and blend of spices. I added carrot as i needed some other vegetable too instead of just corn. You can also add beans or potato.


INGREDIENTS
English
Tamil
Telugu
Quantity
Basmati Rice
Basmati Arisi
Biyyam
1 cup
Ghee
Nei
Neyyi
2 tblsp
Oil
Ennai
Nune
1 tblsp
Bay Leaves
Biriyani Ilai
Biryani Aaku
1 No
Cardamom
Elakai
Yelakalu
1 Nos
Jeera
Seeragam
Jeera
1 tsp
Ginger
Inji
Allam
1 piece
Onion
Vengayam
Ullipaya
1 Sliced
Mint Leaves
Pudina
Pudina
a fistful
Carrot
1 Finely chopped
Corn Kernels
150 gms
Water
half cup
Coconut Milk
one cup
Salt
Uppu
Uppu
As Needed
Coriander Leaves
Kothamalli
Kothimeera
for garnishing
To Grind to a paste
Cloves
Lavangam
Lavagam
4 Nos
Cinnamon
Pattai
Dalchini Chekka
1 or 2
Green Chillis
Pachai Milagai
Pachi Mirapakaya
2 Nos (Big)
Garlic
Poondu
Vellulli
2 Nos


STEPS
  • Chop carrot finely and slice the onions. Keep corn kernels, few pudina leaves and julienned ginger ready. Grind together 2 big green chillis, 2 garlic cloves, Cinnamon and Cloves.  (Items shown in small bowl).
  • Heat a pan and 1 tsp ghee and 1 tblsp oil. Add Elachi, Bay leaf and Jeera. Then add the ginger and saute for few seconds or until the Elachi breaks. 

  • Then add the sliced onions and saute until they turn transparent. Then add the pudina leaves and carrot. Fry them for a minute and add the corn kernels and mix well.

  • Now add the ground paste to it and mix well. Add the soaked basmati rice, add one cup (same cup u measured rice) of coconut milk and half cup of water. (btw the water ratio depends on the rice u use, i use 1rice :1.5liquid). You can use only water or normal milk too if no coconut milk available. But coconut milk definitely gives a rich flavor and makes a delectable meal.


  • Add salt as needed and mix well. Keep the pan or whatever dish you are using covered until rice is cooked well. Keep on medium flame so that basmati rice cooks well and the grains are separate. 
  • If using cooker, leave for one whistle and then keep in slow flame for 5 mins and turn off flame. (applies for basmati rice)

  • Once rice is cooked well turn off stove and Add a tsp of ghee and mix gently without breaking the rice. Transfer to serving bowl and enjoy the pulao with any gravy of your choice or a simple raita.
Notes
  • If you dont like Ginger pieces in Pulao you can grind it along with the other items that are made to paste.
  • If there is no coconut milk you can add a big piece of coconut along with items to grind and make a smooth paste and add it. But adjust water accordingly for rice to cook.



See you soon with another wonderful recipe. Take care.

With Love,


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