Corn Pulao ( Desi Khana)

by Tarla Dalal

Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.

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कोर्न पुलाव - हिन्दी में पढ़ें (Corn Pulao ( Desi Khana) in Hindi)

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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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Corn Pulao ( Desi Khana) recipe - How to make Corn Pulao ( Desi Khana)

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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 (4 serving )
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Ingredients

For The Rice
3/4 cup boiled sweet corn kernels (makai ke dane)
2 1/4 cups cooked long grained rice (basmati)
1 1/2 tbsp ghee
50 cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup chopped capsicum
1/2 cup boiled carrot cubes
salt to taste

For The Curry
1/2 cup fresh curds (dahi)
2 tbsp fresh cream
1/2 tsp sugar
1 1/2 tbsp ghee
salt to taste

To Be Blended Into A Smooth Paste (using A Little Water)
1/2 cup roughly chopped onions
2 tbsp grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
50 cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
25 mm (1”) piece ginger (adrak)
2 tsp poppy seeds (khus-khus)
6 whole dry kashmiri red chillies , broken into pieces

Other Ingredients
2 tbsp ghee for greasing
2 tsp milk

Method

For the rice

Heat 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 curry

Combine 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 proceed

Grease 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.

Accompaniments

Dal Kadhi, Healthy Indian Kadhi
Fruit and Vegetable Raita, Creamy Mix Fruit Raita

Nutrient values per serving

Energy	374 cal
Protein	5 g
Carbohydrates	36.1 g
Fiber	3.1 g
Fat	23.2 g
Cholesterol	0 mg
Vitamin A	308 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.8 mg
Vitamin C	23.8 mg
Folic Acid	11.8 mcg
Calcium	76.7 mg
Iron	0.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	9.9 mg
Potassium	91.8 mg
Zinc	0.6 mg