Corn And Vegetable Pulao Recipe

Ingredients

• 3/4 cup boiled sweet corn kernels (makai ke dane)
• 3/4 cup chopped and boiled mixed vegetables
• 1 tbsp oil
• 2 bay leaf (tejpatta)
• 1 stick dalchini (cinnamon)
• 2 clove (laung / lavang)
• 1/4 cup finely chopped onion
• 1/4 cup fried onions
• 2 tbsp finely chopped coriander (dhania)
• salt (namak) to taste
• 1 cup roughly chopped onion
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp coriander (dhania) seeds
• 4 black peppercorns (kalimirch)
• 3 garlic (lehsun) cloves
• 4 elaichi (green cardamom)
• 1 1/2 tsp red chilli powder
• 2 tbsp fried cashew nut (kaju)
• 1/4 cup fried onions

Steps

1. To make the corn and vegetable pulao, heat the oil in a broad non-stick pan, add the bay leaves, cinnamon, cloves and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 minute.
3. Add the prepared paste and sauté on a medium flame for 1 minute.
4. Add the rice, corn, vegetables, deep-fried onions, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Serve the corn and vegetable pulao hot garnished with fried cashewnuts and deep-fried onions.