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Spring onion and corn pulao

Spring onion and corn pulao

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 2

  • 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

Directions

  • 01

    Cut the spring onion finely, separate the greens and bulbs.

  • 02

    Wash the greens by soaking in water.

  • 03

    Wash the rice and soak in water for fifteen to twenty minutes

  • 04

    Cut the onion and put the corn kernels in water and set them aside

  • 05

    Grind the coriander, mint, green chilly, ginger and garlic to a paste.

  • 06

    Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.

  • 07

    Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf.

  • 08

    Now put the onions into it. Saute for sometime.

  • 09

    Add the corn kernels to it. Put the paste into it and saute for sometime.

  • 10

    Now, add the rice to it. Saute for a minute.

  • 11

    Add water to it. Put salt to it. Close the lid and cook it for one whistle.

  • 12

    Once the pressure releases, remove it and put the sauted green into it and mix it gently.

  • 13

    Spring onion and corn pulao is ready to serve.

  • 14

    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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