Corn Pulao Recipe
Ingredients
| Corn kernal, cooked, 3 cups | ||
| Basmati rice | 1 1/2 Cup (16 tbs) | |
| Cashew nuts or peanuts, shelled, halved, 1/2 cup | ||
| Ghee or oil, 3 tablespoons | ||
| Tamarind, 1 lime size ball | ||
| Coriander seeds | 2 Tablespoon (Masala, roasted in oil and ground :) | |
| Red chilies, 8 to 10 | ||
| Gram dal | 1 Teaspoon (Masala, roasted in oil and ground :) | |
| Urad dal | 1 Teaspoon (Masala, roasted in oil and ground :) | |
| Turmeric powder | 1 Teaspoon (Masala, roasted in oil and ground :) | |
| Onion | 1 , finely chopped (Masala, roasted in oil and ground :) | |
| Coriander leaves | 1/2 Bunch (100gm) (Masala, roasted in oil and ground :) | |
| Mustard seeds | 1/2 Teaspoon (Masala, roasted in oil and ground :) | |
| Asafoetida | 1 Pinch (Masala, roasted in oil and ground :) | |
| Neem leaves, 2 sprigs | ||
| Salt & lemon juice to taste | ||
| Grated coconut | 4 Teaspoon (Masala, roasted in oil and ground :) | |
| Cinnamon pieces | 3 (Masala, roasted in oil and ground :) | |
| Cloves | 4 (Masala, roasted in oil and ground :) | |
| Pepper corns, 6 | ||
Directions
Wash and soak rice in water for 1 hour.
Soak tamarind in 4 tablespoon water and extract juice.
Strain if necessary.
Heat ghee in a pan and fry mustard seeds, neem leaves and asafoetida.
When they stop popping, add onion.
After 2 minutes add cashewnuts and when they turn light brown add ground masala.
Add corn, rice, salt and enough water to cook the rice.
Cover with a lid containing water.
Cook on medium fire till rice is tender.
Sprinkle some more warm water from the lid if necessary.
When rice is about to be cooked and some water is still left add tamarind juice.
Gently stir the rice.
Soak tamarind in 4 tablespoon water and extract juice.
Strain if necessary.
Heat ghee in a pan and fry mustard seeds, neem leaves and asafoetida.
When they stop popping, add onion.
After 2 minutes add cashewnuts and when they turn light brown add ground masala.
Add corn, rice, salt and enough water to cook the rice.
Cover with a lid containing water.
Cook on medium fire till rice is tender.
Sprinkle some more warm water from the lid if necessary.
When rice is about to be cooked and some water is still left add tamarind juice.
Gently stir the rice.
Chef
