for one of those weeknight dinners/ sunday lunches or just about any other. a pulav is my favourite when i have sudden guests or a bout of laziness. both of which strike frequently. paired with a gravy curry or a simple raita, makes for a full meal.
Corn Pulav – makes 2 servings
1 cup basmati rice, washed and soaked in 2 cups water
1 medium onion chopped/ sliced
a few curry leaves
1 split green chilli
one star anise, one teaspoon whole cumin, one clove, one green cardamom
2 cups hot water
1/2 – 1/3 cup fresh / frozen corn kernels
1 teaspoon ginger garlic paste or 1 inch ginger grated
1 tablespoon oil
salt to taste
in a thick bottomed pan ( i used a kadhai) heat 1 tablespoon of oil, splutter a teaspoon of whole cumin, when it crackles, add a few curry leaves and 1 split green chilli. add one medium chopped onion and saute till it begins to turn golden. add a teaspoon of ginger garlic paste or an inch of fresh ginger grated if you want to avoid garlic. saute for a minute. add 1/3 – 1/2 cup of corn kernels. i used frozen american sweet corn. saute for a minute. add 1 cup washed and drained basmati rice. let it fry with the other ingredients for a couple of minutes, ensure you dont stir it too vigorously else the grains will break. add 2 cups of hot water (check the rice and water ratio on the package), add salt to taste. stir and cover. cook for about 12-15 minutes with the lid on till the water has been absorbed, the rice is cooked but the grains are still separate. leave the lid on and allow the rice to rest for 10 minutes. fluff with a fork. serve hot with raita or a gravy curry such as this mushroom with peas and lotus seeds or kofta curry or fake meat and potatoes.