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Corn Pulao ( Desi Khana)


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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.

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Preparation Time: 
Cooking Time: 
Baking Time:  20 to 25 minutes
Baking Temperature:  180°C (360°F)
Makes 4 servings
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Ingredients


For The Rice
3/4 cup boiled sweet corn kernels (makai ke dane)
2 1/4 cups cooked long grained rice (basmati)
1 1/2 tbsp ghee
50 cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup chopped capsicum
1/2 cup boiled carrot cubes
salt to taste

For The Curry
1/2 cup fresh curds (dahi)
2 tbsp fresh cream
1/2 tsp sugar
1 1/2 tbsp ghee
salt to taste

To Be Blended Into A Smooth Paste (using A Little Water)
1/2 cup roughly chopped onions
2 tbsp grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
50 cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
25 ginger (adrak)
2 tsp poppy seeds (khus-khus)
6 whole dry kashmiri red chillies , broken into pieces

Other Ingredients
2 tbsp ghee for greasing
2 tsp milk

Method
For the rice

  1. Heat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
  2. Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
  3. Add the rice, corn, carrot and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the rice into 2 equal portions and keep aside.

For the curry

  1. Combine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk well. Keep aside.
  2. Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for 2 to 3 minutes.
  3. Add the curds-cream mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. 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.
  2. Put 1 portion of the prepared curry over it and spread it evenly.
  3. Finally add the remaining portion of rice over it and spread it evenly.
  4. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
  5. Just before serving, turn upside down on a big serving plate.
  6. Serve immediately.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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