Ingredients


  • 2 tbsp oil
  • ▢2 bay leaf
  • ▢1 tsp cumin
  • ▢1 black cardamom
  • ▢1 inch cinnamon
  • ▢3 cardamom
  • ▢1 javetri
  • ▢7 cloves
  • ▢5 cloves garlic, sliced
  • ▢4 chilli, slit
  • ▢1 onion, sliced
  • ▢1 tsp ginger paste
  • ▢½ capscium, chopped
  • ▢1½ cup sweet corn
  • ▢½ tsp garam masala
  • ▢1 tsp salt
  • ▢2 cup water
  • ▢1 cup basmati rice, soaked
  • ▢2 tsp lemon juice
  • ▢2 tbsp coriander, chopped

Description

  • Firstly, in a large kadai heat 2 tbsp oil. add 2 bay leaf, 1 tsp cumin, 1 black cardamom, 1 inch cinnamon, 3 cardamom, 1 javetri, 7 cloves, and saute until the spices turn aromatic.

  • Add 5 cloves garlic, 4 chilli and saute slightly.

  • Also add 1 onion, 1 tsp ginger paste and saute until the onion shrinks slightly.

  • Further add ½ capsicum, 1½ cup sweet corn, ½ tsp garam masala, and 1 tsp salt.

  • Saute for a minute or until the corn turns aromatic.

  • Pour in 2 cup water and get to a boil.

  • Once the water comes to a boil, add 1 cup basmati rice, and 2 tsp lemon juice and mix well.

  • Cover and simmer for 20 minutes, or until the rice is cooked well.

  • Finally, garnish with 2 tbsp coriander, and corn pulao recipe is ready to enjoy.