Indian Sweet And Spices Rice Recipes

Indian Sweet And Spices  Rice Recipes Biography

Source(google.com.pk)

It is a nutritious and easy to make Indian rice dish which is not the usual peas pulao! The star ingredients which differentiates this Indian style corn pulao recipe from other similar pulaos are American sweet corn kernels, basmati rice and Indian spices. However, they alone doesn’t make it irresistible, the real crux lies in the trick with which it is cooked. Continue reading this step by step recipe to to find out how! and yeah, don’t forget to serve it with dal tadka or dal fry in lunch or dinner and see how quickly plates become empty!

 Healthy Corn Pulao

Preparation Time:  15 minutes

Cooking Time: 20 minutes

Serves: 2 servings

17

Print Recipe

Ingredients:

1/2 cup Long Grained rice (basmati rice)

3/4 cup Sweet Corn Kernels (fresh or frozen)

1 small piece of Bay Leaf (optional)

2 small pieces of Cinnamon Stick

2 Cloves

1 large Onion, thinly sliced

1½ teaspoons Ginger-Garlic (crushed)

1 Green Chili, sliced

1/4 teaspoon Garam Masala Powder

1/2 teaspoon Coriander Powder

1¼ cups Water

Salt

1/2 tablespoon Butter or Ghee

1/2 tablespoon Oil

2 tablespoons  finely chopped Coriander Leaves, for garnishing

Directions:

step-1

Wash rice and soak them in water for 15-minutes. If possible, soak them for 30 minutes.

step-2

Heat butter and oil in a pan (with lid) over medium flame. Add bay leaf, cinnamon stick and cloves and allow cloves to crackle. Add sliced onion and sauté until it turns transparent. Add crushed ginger-garlic and green chilli and sauté until garlic turns light brown (about 30-45 seconds).

step-3

Add sweet corn kernels and sauté for a minute. Add garam masala powder, coriander powder and mix well.

step-4

Drain the excess water from soaked rice and add it into pan.

step-5

Sauté them for 1-2 minutes over medium flame.

step-6

Add salt and 1¼ cup water and bring it boil over medium flame.

step-7

When it starts to boil, reduce flame to low and cover pan with a lid. Cook covered for 10-minutes.

step-8

Turn off flame and let it stand for 8-10 minutes. Now, open the lid and fluff the rice with a fork to separate rice grains.

l_step

Transfer prepared sweet corn pulao into a serving bowl and garnish with coriander leaves.

Tips and Variations:

Butter or ghee is used to get a rich fragrance. You can increase or decrease its quantity to get desired health and taste balance.

Ingredients:

1 cup basmati or long grain rice

2 tablespoons ghee or butter

1 3/4 cup water

2 tablespoons milk

1/2 cup sugar

1″ piece of cinnamon stick (dalchini)

1/4 teaspoon of saffron threads (kaser)

4 whole cloves (laung)

1/2 teaspoon coarsely crushed cardamom seeds (ilachi)

Pinch of salt

3 tablespoons sliced or crushed pistachios and almonds (pista, badam)

1 tablespoon raisins (kishmish)

Method:

Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.

Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.

When the rice comes to boil, reduce the heat to low and cover.

Let the rice cook for about 15 minutes, or until the water has evaporated.

While  rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.

Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.

Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

Spices gives it a fragrant and appetizing smell as well as little spicy touch. You may change its quantity according to your palate.

You can use pressure cooker instead of pan for cooking. Follow the same recipe and pressure-cook in a 3-liter capacity aluminum/steel pressure cooker for 3-whistles (in step-8). After cooking, let it stand until pressure releases naturally, about 5-7 minutes, before serving (however, there might be a possibility that rice grains may stick together and does not stay separated as pressure of steam will make them dense).

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes

Indian Sweet And Spices  Rice Recipes