Looks like I can’t get enough of pulao varieties to satisfy my apatite for rice.Every time I see the pack of basmati rice in my pantry,I feel an instant urge to make some pulao.I am minimalist and if I can get away with keeping things as simple as possible I always choose that.Though I love a moist and flavoful biriyani,I opt that elaborate process only once in a while,quick pulaos are always my choice. The other day I was all set to make peas pulao but then I noticed that I had a bunch of very tender baby corns and I decided use them in this pulao.I am so glad I did,the pulao turned out to be fragrant and mild,the crunchiness of baby corn took the whole pulao to one new level.I also added fried cashewnuts to increase the touch and this paired beautifully with kadai bhendi and raita.A blissful meal indeed 🙂
Peas baby corn pulao recipe
Star ingredients:Baby corn and peas
1 cup basmati rice
1/2 cup fresh green peas
1 1/2 teaspoons cumin seeds
4-6 fresh baby corns cut length wise
3 green chillies slit
1 teaspoon grated ginger
10-15 whole cashews
1.Soak basmati rice in water for 30 minutes and spread to dry
2.Heat a pressure pan and add ghee.Temper with cumin,cloves,cardamom.
3.Add onions and saute till translucent.Add peas and saute for 2 minutes.
4.Next add the cut baby corns and saute well for 5 minutes.
5.Add the rice and mix well.Add salt,2 1/2 cups water and bring to a boil.
6.Close the pressure cooker and cook up to 3 whistles.
7.Once the pressure is released,open the cooker,do not mix the rice yet.In a small kadai add 2 teaspoons ghee and fry cashews.
8.Add to the rice and mix very gently.
9.Serve hot with spicy gravy.
1.This pulao is very mildly spiced and it should be eaten with a spicy side dish
2.Increase the number of green chillies as per your preference .
3.After adding water to the rice,bring to a boil before closing the cooker.This ensures that rice will be well cooked,long and grains separate.