MAKAI PULAV / CORN PULAV

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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