MAKAI PULAV / CORN PULAV
INGREDIENTS
Basmati rice
|
1 cup
|
Sweet corn kernels boiled
|
1 cup
|
Onions
|
2 nos
|
Ginger
|
1 inch piece
|
Garlic cloves
|
4 – 5 nos
|
Garam masala pdr
|
¼ tsp
|
Chilli pdr
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Dhania pdr / coriander pdr
|
½ tsp
|
Pepper corns
|
2 – 3 nos
|
Cloves whole
|
2 – 3 nos
|
Cinnamon stick
|
1 small
|
Bay leaf
|
1 no
|
Cardamom pods
|
2 nos
|
Salt
|
T.T.
|
Water
|
1 ½ cup
|
Milk
|
3 – 4 tbsp
|
Oil
|
1 ½ tsp
|
Ghee / clarified butter
|
2 tsp
|
Cashew nuts fried
|
4 – 5 nos
|
Coriander leaves
|
For garnishing
|
METHOD:
PULAV RICE
1.
Wash the rice and drain well. Heat oil, add in
the rice and sauté till transparent. Add 1 ½ cup hot water, salt and bring to
boil and simmer til the rice is ¾ done.
2.
Remove on to a plate and cool making sure the
grains do not stick to each other.
PULAV MASALA
3.
Grind to a coarse paste 1 onion, ginger, garlic, haldi,
salt, garam masala pdr, chilli pdr, dhania pdr. Finely mince the other onion.
4.
In a separate pan heat ghee. Add in the whole
garam masala like cloves, cinnamon, cardamom, bay leaf etc.
5.
Now add in both the minced onion and the
prepared onion paste.
6.
Sauté well till the fat starts to separate out.
7.
Now add in the corn and toss lightly.
8.
Mix up the prepared rice into this masala and
make sure the rice is coated well.
9.
Now add in 3 – 4 tbsp of warm milk, mix and
simmer till the rice is well done.
10.
Serve hot garnished with coriander leaves and
fried cashew nuts.
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