CORN PULAO

It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Corn Pulao can be eaten with any hot curry or just yogurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.



CORN PULAO 

3 cups basmati rice soaked for 30 minutes then drain
3 and half cups water
1 can (14 oz) whole kernel corn drained
1 tbsp briyani spices
1 stick cinnamon
2 cloves
2 cardamoms
1 cup evaporated milk
1 tbsp ghee
1 tbsp cooking oil
1 big onion sliced
1 clove garlic minced
1 in ginger sliced very thin
coriander leaves
salt to taste
fried onion for garnish

METHOD

Heat oil and ghee, add cardamom, clove and cinnamon, stir for few minutes.
Saute the onion, ginger, garlic and briyani spices until the onion turns slightly brown.
Add in  water, milk  and salt, bring to boil.
Now add rice, corn and coriander leaves, cover pot and let it cook.
Garnish with fried onion at the time of serving.