Corn Pulav
Ingredients
- Basmati rice -1 cup
- Boiled, striped sweet corn kernels -1 ½ cup
- Thinly sliced onions -½ cup
- Fried cashew nuts -10
- Saffron – 2 strands (soaked in hot milk)
- Cinnamon -1 inch piece
- Cloves – 3
- Bay leaf -1
- Salt – to taste
- Oil / ghee – as required
Grind together
- Onion (big) -1
- Garlic – 4 flakes
- Ginger -½ inch piece
- Turmeric powder -½ teaspoon
- Dhaniya powder -1 tablespoon
- Garam masala powder -¼ teaspoon
- Red chilli powder -1 teaspoon
- Peeled almond – 8
Cooking Method
- Heat oil / ghee in ‘Anantha CNB’ Pressure Cooker
- Add garam masala spices followed by onion
- Fry well, add ground paste and stir until it gives out good aroma
- Add boiled corn, washed rice and mix gently
- Pour 2 cups of hot water and add salt
- Mix gently, reduce flame, close it with lid and place the weight
- Cook for 10 minutes in completely reduced flame and then switch off
- After opening the lid, mix soaked saffron, roasted cashew nuts and serve hot