Sweet Corn Peas Pulao with step by step pictures and video It is an easy and yummy lunch box recipe. It can be prepared in a very less times. It goes well with raita and any spicy gravy.
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Step by Step Method with Pictures:
1.Heat a cooker with oil or ghee once hot add in the Fennel Seeds, Cloves, Cinnamon stick ,Cardamom pods and cashew nuts .Coo in a medium flame until the cashew nuts turn golden. Next add in the crushed ginger and garlic saute till the raw smell leaves.
2.Add in the green chilli and onions saute till glossy.
3.Next add in the corn kernels and green peas. Mix well. Soak in the basmati Rice for 30 mins.
4.Add in the pandan leaves. Sauté for a minute. Next add the soaked rice.
5.Fry for a minute and then add in the water. Add the required salt ,lemon juice and curd. Mix well.
6.Close the cooker and cook in a high flame when the steam comes vigorously put on the whistle and cook for 3 minutes in high flame and switch off.
7.Wait till the pressure is released on its own and then open the cooker. Fluff the rice without breaking the grains and serve.
I served it with Yogurt Paneer Roast.
Sweet Corn Peas Pulao Recipe | Easy Lunch Box recipe
A quick Pulao with sweet corn and greet peas. It is so mild and perfect for a lunch box.Goes well with any spicy gravy.
Servings: 2
Calories:
Ingredients
- Basmati Rice – 1 cup
- Oil Ghee – 1 tbsp
- Fennel Seeds – 1 tsp
- Cinnamon stick – 1 inch piece
- Cardamom pods – 3
- Cloves – 2
- Cashew nuts – 5
- Crushed ginger garlic – 1 tbsp
- Green Chilli – 3
- Onion - 2
- Sweet Corn – ¼ cup
- Green Peas – ½ cup
- Pandan Leaves – Rambai illai – 1 big
- Water – 1 ¼ cup
- Salt as needed
- Lemon – ½
- Curd – 1 tbsp
Instructions
- Heat a cooker with oil or ghee once hot add in the Fennel Seeds, Cloves, Cinnamon stick ,Cardamom pods and cashew nuts .Coo in a medium flame until the cashew nuts turn golden. Next add in the crushed ginger and garlic saute till the raw smell leaves.
- Add in the green chilli and onions saute till glossy.
- Next add in the corn kernels and green peas. Mix well. Soak in the basmati Rice for 30 mins.
- Add in the pandan leaves. Sauté for a minute. Next add the soaked rice.
- Fry for a minute and then add in the water. Add the required salt ,lemon juice and curd. Mix well.
- Close the cooker and cook in a high flame when the steam comes vigorously put on the whistle and cook for 3 minutes in high flame and switch off.
- Wait till the pressure is released on its own and then open the cooker. Fluff the rice without breaking the grains and serve.
Video
Notes
- Serve with Raita and any spicy gravy.
- If you can get pandan leaves you can add 2 tbsp of mint and coriander leaves each.
- You can also use fresh peas. If using dried peas. Soak overnight pressure cook for 2 whistles and then use.
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