If you know me in person or follow my recipes, you must have an idea as to how much I am obsessed with Corn / American Sweet corn {tee-hee}. Corn is one ingredient which you will always find in my kitchen. Since Monsoon is here I have got fresh ones, otherwise, I always store a packet of frozen American Corn.
It’s one of those ingredients with which you can experiment, you can try numerous recipes. Some of my favorite recipes are Corn Chaat, Corn Sandwich, Vegetable Oats Uttapam, Potato Corn Curry.
Spicy Corn Pulav is a simple, easy to make and one pot meal. If you are a bachelor or if you don’t want to make anything fancy, just have this pulav with Capsicum Raita or any raita of your choice. I usually eat this in Dinner or days when I feel like having something yum but doesn’t want to do that much cooking.
A perfect recipe to try if you are bored with the normal vegetable pulav. I have adapted this recipe from Veg recipes of India. She makes amazing recipes and I am a huge fan of hers. She has given a nice spicy twist to the pulav by adding green chutney.
You can try this recipe with both American sweet corn or the fresh corn kernels. I have used the fresh ones since it’s available in the Monsoons.
Let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
persons
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- 1 cup basmati rice .
- 1.5 cups water
- 1 tablespoon ghee
- 1/2 cup corn sweet corn fresh / american sweet
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala .
- to taste salt
- lemon juice
- 1/4 cup coriander leaves dhaniya / patta
- 8 - 10 Mint Pudina / leaves
- 1 green chili
- 1 tomato
- 1 teaspoon ginger grated
- 1/2 teaspoon cumin seeds .
- 1 tej bay leaf patta/
- 2 - 3 cardamom green
- 2 cloves
- 1/2 teaspoon cumin seeds
Ingredients
For Green Chutney
Sabut Khada Masala
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- Wash rice 2-3 times under tap water and soak into 1.5 cups of clean-drinkable water and let it rest for 15-20 minutes.
- Firstly, let's make the green chutney. Take a mixer jar, add clean coriander leaves, pudina leaves, chopped tomato, cumin seeds, grated ginger, green chilli. Add just a bit of water and grind to make a thick coarse paste.
- Once the chutney is blended like so, add a pinch of salt and lemon juice. Mix well and keep it aside.
- Heat a pressure cooker, pour ghee in it. You can adjust the ghee according to your preference. I have added 1 tablespoon, you can reduce it to half.
- Once the ghee is heated, add all the whole spices. Sautxe9 it well for a minute so that we get the aroma of the spices. It smells so flavourful.
- After that add that green chutney we have made before. Mix it well for few seconds.
- Add 1/4 cup of water, so that the mixture doesn't get burned.
- Add fresh corn kernels. I am adding them at this step cause these are not boiled/cooked.
- Sautxe9 it for a while till the corn gets cooked a bit.
- Add red chilli powder, turmeric powder, coriander powder and garam masala powder. Mix it well for couple of seconds to a minute.
- Once done, add the rice along with the measured water we have soaked in.
- Add salt according to taste. So for 1 cup of rice, I have added this much.
- Stir it well and close the lid of the pressure cooker.
- Pressure cooker it for 1 whistle on low flame.
- Once done, don't open the pressure cooker until all the pressure is gone.
- Open the lid when it's cool down and mix it gently with slow hands. We don't want the rice to get break.
- Sprinkle some pomegranate seeds and serve
- Serve it with Capsicum Raita or any raita of your choice.
- Enjoy!!
Notes :
- If you are using frozen American Corn, add them at the last once the rice is cooked. Since they are already cooked we don't want to over cook them
- You can add onion slices before the corn. It adds great flavour to the pulav
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