You are here: Home > Course > Main Course > Indian Rice > Pulaos > Corn Pulao ( Desi Khana) Corn Pulao ( Desi Khana) by Tarla Dalal Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao. 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Close 23 Sep 2013 This recipe has been viewed 42522 times कोर्न पुलाव - हिन्दी में पढ़ें (Corn Pulao ( Desi Khana) in Hindi) Corn Pulao ( Desi Khana) recipe - How to make Corn Pulao ( Desi Khana) Tags PulaosMicrowaveIndian PartyNon-stick Pan Preparation Time: 15 mins Cooking Time: 8 mins Baking Time: 20 to 25 minutes Baking Temperature: 180°C (360°F) Total Time: 48 mins 4Makes 4 servings Show me for servings Ingredients For The Rice3/4 cup boiled sweet corn kernels (makai ke dane)2 1/4 cups cooked long grained rice (basmati)1 1/2 tbsp ghee50 cinnamon (dalchini)2 cloves (laung / lavang)1/2 cup chopped capsicum1/2 cup boiled carrot cubes salt to tasteFor The Curry1/2 cup fresh curds (dahi)2 tbsp fresh cream1/2 tsp sugar1 1/2 tbsp ghee salt to tasteTo Be Blended Into A Smooth Paste (using A Little Water)1/2 cup roughly chopped onions2 tbsp grated coconut5 garlic (lehsun) cloves2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)50 cinnamon (dalchini)2 cloves (laung / lavang)2 cardamoms25 mm (1”) piece ginger (adrak)2 tsp poppy seeds (khus-khus)6 whole dry kashmiri red chillies , broken into piecesOther Ingredients2 tbsp ghee for greasing2 tsp milk Method For the riceFor the riceHeat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.Add the capsicum and sauté on a medium flame for 1 to 2 minutes.Add the rice, corn, carrot and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Divide the rice into 2 equal portions and keep aside.For the curryFor the curryCombine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk well. Keep aside.Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for 2 to 3 minutes.Add the curds-cream mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedGrease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon.Put the prepared curry over it and spread it evenly.Finally add the remaining portion of rice over it and spread it evenly.Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.Just before serving, turn upside down on a big serving plate.Serve immediately. Nutrient values per servingEnergy374 calProtein5 gCarbohydrates36.1 gFiber3.1 gFat23.2 gCholesterol0 mgVitamin A308 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.8 mgVitamin C23.8 mgFolic Acid11.8 mcgCalcium76.7 mgIron0.7 mgMagnesium0 mgPhosphorus0 mgSodium9.9 mgPotassium91.8 mgZinc0.6 mg