Corn Pulao ( Desi Khana)


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Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
कोर्न पुलाव - हिन्दी में पढ़ें 

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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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Corn Pulao ( Desi Khana) recipe - How to make Corn Pulao ( Desi Khana)

Preparation Time:    Cooking Time:    Baking Time:  20 to 25 minutes   Baking Temperature:  180°C (360°F)   Total Time:     Makes 4 servings (4 serving )
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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 mm (1”) piece 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 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 (360°f) 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.
Accompaniments

Dal Kadhi 
Fruit and Vegetable Raita ( Desi Khana) 
Spicy Kofta Kadhi ( Kadhi Recipe) 

Nutrient values per serving
Energy374 cal
Protein5 g
Carbohydrates36.1 g
Fiber3.1 g
Fat23.2 g
Cholesterol0 mg
Vitamin A308 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C23.8 mg
Folic Acid11.8 mcg
Calcium76.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium9.9 mg
Potassium91.8 mg
Zinc0.6 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook

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Reviews

Corn Pulao ( Desi Khana)
4
 on 13 Nov 15 03:55 PM


Can u please tell the option other than microwave cooking..
Corn Pulao ( Desi Khana)
5
 on 21 Feb 15 04:10 PM


This pulao is so mouth watering. The curry has the intense flavour of spices. The onion paste and coconut is a good combination. When the rice and microwaved togather, the flavours of both the dishes blend really well.