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:
Standard 1 cup measures 240 ml
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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