Come weekends, and I’m ever-ready to prepare a one-pot meal, so it saves me from slaving in the kitchen. Make it, clean-up the kitchen and forget going in there again, till the next morning. And I quite like that you know, it gives me the time to laze around (Yeah, you heard me right…ever heard anyone say that they need to make time to laze around before now?!! But I really feel like doing that on weekends and get some much-needed rest), and also, to spend time with the busy-bee hubby who’s more married to his laptop nowadays, than he is to me! (but isn’t that the fate of every wife with a husband in the IT industry?). But who’s complaining ‘cos…psst, I do get a lot of much-needed me-time during the weekdays! 😉
Corn pulao is the latest addition to our list of fave one-pot meals ever since I prepared it sometime back. I so 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.