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spring onion and corn pulao
Evergreendishesdev

Spring Onion and Corn Pulao

Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
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Prep Time 10 minutes
Cook Time 20 minutes
10 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch box, lunch ideas, Main Course, rice variety
Cuisine: Indian, north indian
Ingredients Method

Ingredients
  

  • 1 cup rice
  • 1 cup spring onion (green) finely cut
  • 1 onion
  • 1/2 cup sweet corn kernels
  • 1 teaspoon ghee (clarified butter)
  • 1 tablespoon oil
  • 2 cloves
  • 2 cardamom
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon black cumin
  • 1 bay leaf
  • water
  • salt
To grind
  • 1 cup coriander
  • 8-10 mint leaves
  • 1 green chilly
  • 1/2 inch ginger
  • 2 cloves garlic

Method
 

  1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
  2. Soak the rice for 15-20 minutes.
  3. Cut the onion and put the corn kernels in water. 
  4. Grind the ingredients under the section "to grind"
  5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
  6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
  7. Add the corn kernels to it. Let cook for a minute.
  8. Now, add the ground paste to it and saute for sometime.
  9. Put the rice and saute for sometime.
  10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
  11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
  12. Spring onion and corn pulao is ready to serve.