1 cup heaped regular rice or basmati rice or 210 to 215 grams rice
1.5 cups corn kernels
2 tablespoon oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
½ teaspoon coriander powder
2 cups water or add as required
salt as required
2 tablespoon chopped coriander leaves for garnish
For The Green Chutney Paste
¼ cup chopped coriander leaves
1 tablespoon chopped mint leaves
½ inch ginger – chopped or ½ teaspoon chopped ginger
1 or 2 green chilies – chopped
3 to 4 small garlic – chopped
1 tablespoon desiccated coconut or fresh coconut
1 to 2 tablespoon water for grinding
Whole Spices
1 small to medium tej patta (indian bay leaf)
2 green cardamoms
2 to 3 cloves
1 inch cinnamon
1 small star anise (chakriphool) – optional
1 or 2 single strands of mace (javitri)
½ teaspoon cumin seeds
4 to 5 black peppers
1 tiny piece of stone flower (patthar ke phool) – optional
Instructions
Preparation
Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes.
After 20 minutes strain the rice well and keep aside. I used ambe mohur rice (mango blossom rice). You can also use basmati rice or regular rice.
When the rice is soaking, slice the corn kernels from the corn. Keep them aside. From 1 medium corn cob, I got 1.5 cups corn kernels. You can also use 1 cup corn kernels.
Making Green Chutney Paste For Pulao
Take the ingredients mentioned “for green chutney” in a small grinder or chutney grinder.
Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don’t have. In this case, add 1 to 2 tsp water while grinding.
If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
Making Corn Pulao
Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list “whole spices”. Allow them to crackle.
Then add the thinly sliced onions. Saute the onion still they start becoming golden.
Then add the ground paste. Stir well and saute for a couple of seconds.
Then add the corn kernels.
Season with the following spices – 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/2 tsp coriander powder.
Stir very well and add the rice. Gently stir and mix the rice with the rest of the ingredients.
Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water.
Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
Season with salt. Taste and the water should have a slightly salty taste.
Cover and pressure cook corn rice on a medium flame for 2 whistles or for 9 to 12 minutes.
When the pressure settles down on its own, remove the lid. Gently fluff the rice.
Garnish with 2 tbsp chopped coriander leaves.
And then serve corn pulao with a side veggie salad or raita.
