Corn Peas Pulao is a colorful and delicious meal using basmati rice, whole kernel corn and peas. It was mildly spiced and fragrant. Best serve with a spicy gravy either vegetarian or non vegetarian for your family and friends..
This Corn Peas Pulao can be prepared in rice cooker or pressure cooker but mine cooked on stove stop from start to finish. Be caution if you're choosing this method especially after the water has evaporated. you need to turn your stove to the lowest setting. Placing a flat pot lid before putting the rice pot was a safest way to get rid of burnt rice..
Have added 3 cups of water for this recipe , on ratio of 1 : 1.5. Too much water, your rice will turn mushy and less water your rice would turn chewy.
CORN PEAS PULAO
2 cup basmati rice soaked 20 mins then drained
1 cup whole kernel corn
1 cup fresh/frozen peas
5 green chili slit
2 tsp ginger garlic paste
1 stick cinnamon
2 cardamoms crushed
3 tablespoon oil/ghee
2 onion chopped
1/4 cup mint leaves
1/4 cup cilantro chopped
3 cup water
salt to taste
Heat the oil in a deep pot, fry cinnamon, cloves and cardamom, add in onion and fry until brown.
Add in ginger garlic and green chili.
Now add the peas, salt mint leaves, cilantro and corn, fry for a minute. Pour in 3 cups of water and the drained rice.
Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another 10 minutes.
Fluff with a fork and place onto a serving plate.
Other rice recipes:
Chana / Garbanzo Pulao.
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