|1/2 cup Long Grained rice (basmati rice)|
|3/4 cup Sweet Corn Kernels (fresh or frozen)|
|1 small piece of Bay Leaf (optional)|
|2 small pieces of Cinnamon Stick|
|1 large Onion, thinly sliced|
|1½ teaspoons Ginger-Garlic (crushed)|
|1 Green Chili, sliced|
|1/4 teaspoon Garam Masala Powder|
|1/2 teaspoon Coriander Powder|
|1¼ cups Water|
|1/2 tablespoon Butter or Ghee|
|1/2 tablespoon Oil|
|2 tablespoons finely chopped Coriander Leaves, for garnishing|
- Wash rice and soak them in water for 15-minutes. If possible, soak them for 30 minutes.
- Heat butter and oil in a pan (with lid) over medium flame. Add bay leaf, cinnamon stick and cloves and allow cloves to crackle. Add sliced onion and sauté until it turns transparent. Add crushed ginger-garlic and green chilli and sauté until garlic turns light brown (about 30-45 seconds).
- Add sweet corn kernels and sauté for a minute. Add garam masala powder, coriander powder and mix well.
- Drain the excess water from soaked rice and add it.
- Sauté them for 1-2 minutes over medium flame.
- Add salt and 1¼ cup water and bring it to a boil over medium flame.
- When it starts boiling, reduce flame to low and cover the pan with a lid. Cook covered for 10-minutes. Don’t open the lid in between.
- Turn off the flame and let it stand for 8-10 minutes. Now, open the lid and fluff the rice with a fork to separate the rice grains.
- Transfer prepared sweet corn pulao into a serving bowl and garnish with coriander leaves.
- Butter or ghee is used to get a rich fragrance. You can increase or decrease its quantity to get desired health and taste balance.
- Spices gives it a fragrant and appetizing smell as well as little spicy touch. You may change its quantity according to your palate.
- You can use pressure cooker instead of pan for cooking. Follow the same recipe and pressure-cook in a 3-liter capacity aluminum/steel pressure cooker for 3-whistles (in step-8). After cooking, let it stand until pressure releases naturally, about 5-7 minutes, before serving (however, there might be a possibility that rice grains may stick together and does not stay separated as pressure of steam will make them dense).