Spicy Corn Pulav

This is a pulav which I tried from her book sometime back and it was quite good to give a try again and I am sure it is definitely a party kind of dish.Still it is taking time for me to settle down in the new house and as my inlaws are here with us now, I am not much into blogging and even my posting is also slowed down.As I do not want to extend my break I am posting this yummy pulav which is sitting in my drafts and waiting for its turn to get posted.


Ingredients:

1 Cup Basmati rice
3/4 cup American corn(frozen)
2 medium Onions sliced
1 Biriyani leaf
1" Cinnamon
2 black cardamoms
3 laung
10 cashewnuts
1 pinch saffron
1 tbsp warm milk
1 tsp chopped coriander
1 tbsp ghee
salt to taste

To grind:
1 onion,chopped
4 pods of garlic
1/2 " ginger,chopped
1/4 tsp turmeric
1 tbsp Coriander powder
1/4 tsp Garam masala
1 tsp red chilli powder


Method:

• Wash rice and soak it for 10 minutes.
• Grind all the ingredients mentioned under To grind to a fine mixture.
• Mix saffron with milk and keep it aside for 10 mins.
• Heat a tsp of ghee in a kadai fry drained rice and fry until the water is evaporated,approx for 2 mins and remove it aside.
• In the pressure cooker heat a tbsp of ghee again add laung,cardamom,biriyani leaf,cinnamon to it and fry for a minute.
• Add sliced onions to it and fry until it turns brown in color.Adding a pinch of sugar/salt during this process will quickly fry the onions to brown color.
• Add the ground mixture to it and fry until ghee separates from the mixture.Add corn to it and fry for another couple of minutes.
• Add slightly roasted rice to it and give a nice stir and pour water in the ratio of 1:2(1-rice:2-water) and add enough salt to it and mix and cover it with the lid and pressure cook for 1 whistle and simmer the flame for 8-10 mins.
• After the pressure is released open the lid add the soaked saffron to it and add chopped coriander,cashewnuts(fried in ghee ) to it and stir.

Serve it hot with raitha and papad.I served mine with kala chana masala and onion raitha.