Corn Pulav

Rice items are always a big big hit among  south Indians. And cooking same  Biryani Pulav or fried rice may become monotonous. So adding or deleting certain ingredients moght give an interesting twist to this tale. Lets see how a normal pulav recipe can be presented with a twist.

Ingredients:
* Basmati Rice 1cup(soaked for more than an hr)
* Corn -1 cup
* Oil - 3 spns
* Onion - 1big  ( cut into long thin strands)
* Cardamom - 3
* Cinnamon - 1' inch piece
* shah zeera - 1 spn
* zeera  - 1/2 spn
* Green chilli - 2 slit long
* Ginger garlic paste - 1spn
* salt to taste
* water - 1 cup

Method:
*Take a Pan put oil,once the oil heats up add all whole masala spices into it.
*When the spices are fried a bit add onions and green chilli to it.
* When onions a translucent add ginger garlic paste and fry for one min
*  add the shredded corn into this and put salt and fry for 2 mins.
* Now add the soaked basmati rice and fry for a little while and add water
* At this stage you can check salt,take a spoon and taste the water ,it should be a little more than exact taste coz,when the rice is done salt might go less. Adjust it and pressure cook.for just One whistle.For that matter with basmati rice open cooking is always good than pressure cooking. Because if pressure cooked  rice might be over cooked  and will  lose its texture and become soggy.
* Please make a note that all the while cooking this rice the heat should be wither medium or less than that. No high flame at all.
* Serve it with simple cucumber and onion raita.
By removing the vegetables and adding corn  the pulav will get a special aromatic flavour. Try it and enjoy!!

--Pushpa