Corn Pulao ( Desi Khana)
by Tarla Dalal
Added to 365 cookbooks
This recipe has been viewed 17489 times
Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.
- Heat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
- Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the rice, corn, carrot and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the rice into 2 equal portions and keep aside.
- Combine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk well. Keep aside.
- Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for 2 to 3 minutes.
- Add the curds-cream mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Grease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon.
- Put the prepared curry over it and spread it evenly.
- Finally add the remaining portion of rice over it and spread it evenly.
- Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
- Just before serving, turn upside down on a big serving plate.
- Serve immediately.
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