Tomato Corn Pulao Recipe
Ingredients:
- Basmati Rice – 1 cup
- Sweet Corn Kernels – 1/2 cup, boiled
- Onion – 1, sliced
- Tomatoes – 3, finely chopped
- Ginger Garlic Paste – 1 tblsp
- Green Chillies – 2, slit
- Mint Leaves – handful, chopped
- Coriander Leaves – handful, chopped
- Red Chilli Powder – 1/2 tsp
- Coconut Milk – 1/2 cup
- Cinnamon – 1
- Clove – 1
- Cardamom – 1
- Spring Onions – 1, finely chopped (optional)
- Oil as required
- Ghee as required
- Salt as per taste
Method:
1. Soak the rice in coconut milk and 1 1/4 cup of water.
2. Heat little oil and ghee in a pressure pan.
3. Add the cinnamon, clove and cardamom for 30 seconds.
4. Add the onions, green chillies and a pinch of salt.
5. Saute well for 2 minutes.
6. Add tomatoes, ginger garlic paste, red chilli powder, mint leaves and coriander leaves.
7. Cook for another 2 minutes.
8. Add the soaked rice (along with the coconut milk and water).
9. Add salt and mix well.
10. Pressure cook without weight for 2 to 3 minutes and add the weight.
11. Reduce flame to low and simmer for 10 minutes or until the rice has cooked.
12. Remove and transfer to a serving bowl.
13. Add the sweet corn kernels and mix well.
14. Garnish with spring onions.
15. Serve at once with onion raita.
image via swathi
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