Apr 3, 2013

Sweet Corn Pulao / Bhutta Pulao

This is one of the most favorite dishes in our family and it is always a hit !! I learnt this recipe from Women's Era, a magazine in India.

  I used to be hooked up to this magazine and would not leave until I finished each and every bit of the book. And so tried most of the recipes from this book. I was good at this particular dish and hopefully it has never gone wrong till now!! Here is the recipe..

Ingredients :

Corn Kernels - 1 cup
Raw Basmati rice - 1 cup
Onion - 1
Garam masala - 2tsp
Salt to taste
Oil- 2tsp
Mustard seeds - 1tsp
Cumin Seeds - 1tsp

To Grind:

Peanuts - 2tbsp
Onion - 1
Mint Leaves - a bunch
Cilantro - a bunch
Green Chillies -2
Chopped Ginger - 1tsp

Method :
  • Firstly, Cook Basmati rice and keep it ready.
  • Soak the peanuts in a cup of water for 30 minutes. Heat oil in a pan. Add mustard seeds. Once they splutter add cumin seeds. Fry Onions until they turn transparent. 

  • Meanwhile, grind the soaked peanuts, along with the other ingredients in 'To Grind' list. 

  • After the onions are fried, add the ground masala paste. Fry this for a minute on a low flame until raw smell goes off. Add the sweet corn kernels now.

  • Add garam masala powder and salt. Fry this paste until sweet corn gets coated well with the mixture.I like it at this stage as the yummy corn kernels just look like pearls .(I love to taste this mixture !!)
  • Finally add the cooked basmati rice and mix well. Switch of the stove and garnish with coriander leaves.

Serve hot with Raita or any gravy. We had it with Gobi masala.

Notes :

  • I used canned sweet corn, so I just washed them and added directly.We can also used the corn cob, cook it and add the kernels.
  • Adding peanuts gives a special taste to the rice.
  • We can also use the ordinary rice also, I use bamsati rice for its aroma.