Corn Pullav
by Tarla Dalal
22 Feb 2000
This recipe has been viewed 22051 times
A non- traditional pullav which is neither too rich nor too hot.
Corn Pullav recipe - How to make Corn Pullav
Preparation time: Cooking time: Total Time:
Serves 8
1 cup rice (chawal)
1 packet canned corn kernels (makai ke dane)
1 1/2 cups cooked corn
1 capsicum
1 large sized tomato
3 sticks celery (ajmoda)
3 spring onions
1 onion
2 tsp curry powder
4 tbsp ghee
salt to taste
To be ground into a paste
4 green chillies
25 mm. (1") piece of ginger (adrak)
6 cloves garlic (lehsun)
Method
- Method
- Boil the rice. Each grain of the cooked rice should be separate.
- Open the packet of corn and thaw in a colander.
- Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
- Heat the ghee in a vessel and fry the onions for a little time.
- Add the paste and fry for 3 minutes.
- Add the curry powder and fry again for 1 minute.
- Add the tomatoes, capsicum, celery and spring onions and cook again for 3 minutes.
- Add the corn, rice, and salt and cook for 5 minutes.
- Serve hot.
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