Corn and Peas Pulao / no onion garlic recipe

The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

corn and peas pulao

Ingredients:

• 1 cup basmati rice
• 1/4 cup sweet corn kernels
• 1/4 cup green pea
• 1 tablespoon oil + 1 tablespoon ghee
• 3 cloves
• 3 cardamom
• 1/2 inch cinnamon
• 1/8 teaspoon shajeera
• salt to taste
• water for cooking

To be ground to a paste:

• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilli
• 1 inch ginger

Method:

• Wash the rice and soak in water.
• If you are using frozen corn and peas, you need to thaw them and put them in water.
• Grind the ingredients under ” to be ground to a paste”
• Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
• Put the paste into it, saute for a few seconds.
• Add the soaked rice into it. Saute it.
• Put water and salt, give a stir.
• Close the lid with the whistle. Turn off after one whistle.
• Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

Evergreendishesdev

Corn and Peas Pulao

Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: lunch ideas, Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 cup basmati rice 1 cup =250 ml
• 1/4 cup sweet corn kernels
• 1/4 cup green pea
• 1 + 1 tablespoon oil and ghee
• 3 cloves
• 3 cardamom
• 1/2 inch cinnamon
• 1/8 teaspoon shahjeera
• salt
• water for cooking

To be ground into a paste

• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilli
• 1 inch ginger

Method

 

1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
2. Grind the ingredients under ” to be ground to a paste”
3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
4. Let cook for some time.
5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

If you have liked this post, do leave a comment, it really motivates me to write more. 

Let’s be connected : Facebook, Twitter, Instagram and Pinterest

Subscribe to get all updates in your inbox + a book of handy hints for free !

Pin it for later:

If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !