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Preparation Time : 10
Cook Time : 20
Total Time : 30
rice 1 cups
spring onion chopped 1 cups
onion 1 nos
sweet corn kernels 1/2 cups
ghee 1 tsp
oil 1 tbsp
cloves 2 nos
cardamom 2 nos
saunf 1/2 tsp
shajeera 1/2 tsp
bay leaf 1 nos
green chilly 1 nos
coriander leaves 1/2 cups
few mint leaves 1 sprig
cloves garlic 2 nos
ginger 1/2 inch
water 1 cups
salt to taste 1 pinch
Cut the spring onion finely, separate the greens and bulbs.
Wash the greens by soaking in water.
Wash the rice and soak in water for fifteen to twenty minutes
Cut the onion and put the corn kernels in water and set them aside
Grind the coriander, mint, green chilly, ginger and garlic to a paste.
Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf.
Now put the onions into it. Saute for sometime.
Add the corn kernels to it. Put the paste into it and saute for sometime.
Now, add the rice to it. Saute for a minute.
Add water to it. Put salt to it. Close the lid and cook it for one whistle.
Once the pressure releases, remove it and put the sauted green into it and mix it gently.
Spring onion and corn pulao is ready to serve.
Take a tip: The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2.Measurement used: 1 cup=250ml
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