Corn Pullav
Viewed: 23515 times
Tarla Dalal
• 06 December, 2024
Table of Content
A non- traditional pullav which is neither too rich nor too hot.
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
8 null
Ingredients
- 1 cup rice (chawal)
- 1 packet canned corn kernels (makai ke dane)
- 1 1/2 cups black grapes
- 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 chilli
- 25 mm. (1") piece of ginger (adrak)
- 6 cloves garlic (lehsun)
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.
Corn Pullav recipe with step by step photos
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