Corn Pullav

by Tarla Dalal

Added to 82 cookbooks
This recipe has been viewed 1161 times

A non- traditional pullav which is neither too rich nor too hot.

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Preparation time: 25 mins.
Cooking time: 25 mins.
Serves 8
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Ingredients

1 cup rice (chawal)
1 packet canned corn kernels (makai ke dane)
1 1/2 cups cooked corn
1 capsicum
1 large sized tomato
3 sticks celery (ajmoda)
3 spring onions
1 onion
2 tsp curry powder
4 tbsp ghee
salt to taste

To be ground into a paste
4 green chillies
25 mm. (1") piece of ginger (adrak)
6 cloves garlic (lehsun)

Method

Boil the rice. Each grain of the cooked rice should be separate.
Open the packet of corn and thaw in a colander.
Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
Heat the ghee in a vessel and fry the onions for a little time.
Add the paste and fry for 3 minutes.
Add the curry powder and fry again for 1 minute.
Add the tomatoes, capsicum, celery and spring onions and cook again for 3 minutes.
Add the corn, rice, and salt and cook for 5 minutes.
Serve hot.