This original Tarla Dalal recipe can be viewed for free

Corn Pullao


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Look colourful, tastes beautiful !

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the rice
3/4 cup uncooked rice (chawal)
3/4 cup cooked corn (makai)
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
1 capsicum, chopped
1 boiled carrot, chopped
2 tbsp ghee
salt to taste

For the curry
3/4 cup fresh curds (dahi)
2 tbsp fresh cream
1/2 tsp sugar
2 tbsp ghee
salt to taste

For the paste (for the curry)
1 onion, chopped
2 tbsp grated coconut
5 cloves of garlic (lehsun)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
25 mm (1") piece ginger (adrak)
2 tsp poppy seeds (khus-khus)
6 red chillies

Method

    For the rice
    1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
    2. Heat the ghee and fry the cinnamon and cloves for 1/2 minute.
    3. Add the rice, corn, capsicum, carrot and salt and cook for 1 minute.

    For the curry
    1. Heat the ghee and fry the paste for 3 to 4 minutes.
    2. Add the curds, cream, sugar, salt and 1/2 teacup of water and cook for a few seconds.

    How to proceed
    1. On a large sheet of Aluminium foil, spread alternate layers of rice and curry so that there are 3 layers of rice with 2 layers of curry in-between.
    2. Make a packet of the foil and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
    3. Unwrap and serve hot.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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