. Recipes: TOMATO CORN PULAO

TOMATO CORN PULAO




TOMATO CORN PULAO


INGREDIENTS:
1 cup Basmati Rice
1/2 cup Sweet Corn Kernels, boiled
1 Onion, sliced
3 – 4 Tomatoes, finely chopped
1 tbsp. Ginger Paste,

1 tbsp Garlic Paste,
3-4 Green Chilies,
1/2 cup Mint Leaves,
1/2 cup Coriander Leaves,
1/2 tsp Red Chili Powder,
1/2 cup Coconut Milk,
1tsp Cinnamon Powder,
 
1 Clove,
1 Cardamom,
1 Spring Onion, finely chopped

1 tsp Salt, you can increase/decrease as per your taste,
50 gm Cashew Nuts,
Oil as required,
Ghee as required.






PREPARATION:

Soak the Rice in Coconut Milk and 1 1/4 cup of Water. Heat little oil and ghee in a pressure pan. Add the Cinnamon, Clove and Cardamom for 30 seconds. Add the Onions, Green Chilies and a pinch of salt. Saute well for 2 minutes. Add Tomatoes, Ginger Garlic Paste, Red Chili Powder, Mint Leaves and Coriander leaves. Cook for another 2 minutes. Add the soaked Rice along with the Coconut Milk and Water. Add Salt and mix well. Pressure cooks without weight for 2 to 3 minutes and add the weight. Reduce flame to low and simmer for 10 minutes or until the rice has cooked. Remove and transfer to a serving bowl. Add the sweet corn kernels and mix well. Garnish with spring onions and Cashew Nuts. TOMATO CORN PULAO is ready to serve. Serve with Onion Raita.

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