Corn and Vegetable Pulao


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Corn and vegetable pulao is a delicious combination of corn and colourful mixed vegetables with perfectly cooked rice. Onions and assorted spices give it a tasteful punch with fried cashews impart an enjoyable crunch. Make sure the grains of rice are separate and not clumpy.

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Makes 6 servings
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3/4 cup cooked corn (makai)
3 cups cooked rice (chawal)
3/4 cup chopped and boiled mixed vegetables (carrots and french beans)
1/4 cup finely chopped onions
1/2 cup deep-fried onions
2 tbsp deep-fried cashewnuts (kaju)
2 bayleaves (tejpatta)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 tbsp oil
2 tbsp finely chopped coriander (dhania)
salt to taste

To Be Ground Into A Smooth Paste ( Without Using Any Water)
1 cup roughly chopped onions
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
4 black peppercorns (kalimirch)
3 garlic (lehsun) cloves
4 cardamoms (elaichi)
1 1/2 tsp chilli powder

  1. Heat the oil in a broad non-stick pan, add the bay leaves, cinnamon, cloves and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Add the prepared paste and sauté on a medium flame for 1 minute.
  4. Add the rice, corn, vegetables, half of the fried onions, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve hot garnished with fried cashewnuts and the remaining fried onions.
1 review received for Corn and Vegetable Pulao

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 Reviewed By
vinalbhaleraoMarch 04, 2014

The combination of corn with vegetables taste really great.....

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Reviewed March 04, 2014by vinalbhalerao

The combination of corn with vegetables taste really great.....

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