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.