Come weekends, and I love making one-pot meals. Make it, clean up the kitchen and you’re done. And I quite like that because, it gives me time for other things.
Corn pulao is the latest addition to our list of fave one-pot meals ever since I prepared it sometime back. I heart corn, and in any form.
- Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
- Onions – 2 nos (finely chopped)
- Garlic – 4-5 pods
- Ginger – 1″ sized piece
- Green Chillies – 2-3 nos (slit vertically)
- Coriander/Cilantro – a fistful, finely chopped.
- Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
- Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
- Ghee – 2 tbsps
- Oil – 2 tbsps (I used olive)
- Salt – to taste
- Water – 5 1/2 cups
(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)
- Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
- Once the spices turn fragrant, add the chopped onions and saute till golden brown.
- In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
- Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
- In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
- Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
- Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
- Cover the rice cooker till the rice is properly cooked.
- Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D. I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.