Corn Pulao

Here's a simple recipe for corn pulao. I used American sweet corn and the hint of sweetness amidst the spice was really tantalizing.

Ingredients:
Basmathi rice - 1 cup, soaked in water for 30 minutes before cooking
Corn - 1 cup
Onion - 1 medium sized, slit into thin long pieces
Tomato - 1, blanched and pureed
Garlic - 2 cloves, crushed
Ginger - 1/2 inch, crushed
Red chili powder - 1.5 tsp
Coriander powder - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Bay leaf - 1
Oil and salt



Method:
Heat a tablespoon of oil in a cooker pan. Add the cloves, cinnamon stick and bay leaf. When the cloves pop, add onion, ginger and garlic. Saute till the onions are translucent. Add tomato puree along with salt, chili powder and coriander powder. Fry for 5 minutes on a medium flame.

Add the corn and allow to cook for few minutes. In the meantime drain the water from the rice. Add the rice to the cooker pan along with 2.5 cups of water. Slip a heavy tawa underneath the pan. Place the lid and allow to cook. In under 30 mintues, you will have heavenly smelling and steaming hot corn pulao. When slightly cool, mix in a teaspoon of lemon juice and garnish with chopped coriander leaves.