CORN PEAS PULAO

Corn Peas Pulao is a colorful and delicious meal  using basmati rice, whole kernel corn and  peas.  It was mildly spiced and fragrant.   Best serve with a spicy gravy either vegetarian or non vegetarian for your family and friends..

This rice can be prepared  in rice cooker or pressure cooker but mine cooked on stove stop from start to finish. Be caution if you're choosing this method especially after the water has evaporated. you need to  turn your stove to the  lowest setting. Placing a flat pot lid before putting the rice pot was a safest way to get rid of burnt rice..

Have added   3 cups of water for this Corn Peas Pulao recipe ,  on ratio of 1 : 1.5. Too much water, your rice will turn mushy and less water  your rice would turn chewy.

CORN PEAS PULAO
Serves  3-4

2  cup basmati rice soaked  20  mins then drained
1 cup whole kernel corn
1 cup fresh/frozen peas
5 green chili slit
2 tsp ginger garlic paste
1 stick cinnamon
2 cloves
2 cardamoms crushed
3  tablespoon oil/ghee
2  onion chopped
1/4 cup mint leaves
1/4 cup cilantro chopped
3 cup  water
salt to taste

DIRECTION

Heat the oil in a deep pot, fry cinnamon, cloves and cardamom, add in  onion and fry until brown. 

Add in  ginger garlic and green chili.

Now add the peas, salt  mint leaves, cilantro and corn, fry for a minute. Pour in  3 cups of water and the drained rice.

Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another  10  minutes.

Fluff with a fork and place onto a serving plate.  

Other rice recipes:
Chana / Garbanzo Pulao. 
Pumpkin Pulao 
Cauliflower Rice 

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