Ingredients

• Basmati rice - 600 g
• Finely chopped onion - 1
• Garlic - 5 cloves
• Curd - 1 tbsp
• Oil and butter - 2 tbsp
• Bay leaf - 2
• Cinnamon stick - 1/2 inch
• Corn - 100 g
• Salt
• To dry roast and to grind:
• Pepper corns - 1 tsp
• Cumin seeds - 1 tsp
• Channa dal - 1 tsp
• To grind:
• Chopped mint - 3 cups
• Green chilli - 5

How to Make Sweet Corn Mint Pulao

• Soak rice for 20 mins. Rinse and drain.
• Roast and grind the masala powder ingredients.
• Grind mint and green chilli into a coarse paste.
• Heat a pressure pan. Add oil. Then add bay leaves, cinnamon, chopped onion and garlic. Saute for 2-3 mins.
• Add ground masala power, ground mint, green chilli paste and saute for 2 mins.
• Add corn and curd saute for 2 mins.
• Add 4.5 cups water. Add rice and add salt to taste.
• Cook for about two whistles.
• Serve with mutton gravy, boiled egg or pappad, pickle and chips.