Sweet Corn Mint Pulao

Recipe by
Total Time:
50 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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