by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 11019 times
A non- traditional pullav which is neither too rich nor too hot.
- 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.
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