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Tuesday, March 17, 2015

Corn Rice


Ever since we moved to Dubai we've increased our intake of corn, not because of any particular reason but just because of its availability and the fact that the kids love it. While I usually buy corn cobs regularly from the Farmers Market when it is in season I also like to stock up on frozen corn kernels as it turns out to be a perfectly handy option. My little one enjoys some kernels with some butter in it and the older fellow has always been a huge fan of steamed corn on the cob with some butter, chilli powder and lime juice slathered all over it. The two of them simply relish this healthy snack. 

Another great way of adding corn to our menu is in the form of this simple yet tasty, no fuss one pot meal. I usually make it when I am in a hurry to finish cooking and leave home on an errand. 

I am actually surprised at myself that I have not been tempted to post any non vegetarian recipes since a long time. While we eat non vegetarian food at home during Lent, a lot of my readers have requested for veg recipes and I am only glad to oblige. I realised that it has also been really long since I posted a rice recipe and that too a vegetarian one so maybe this is the perfect choice for that category. 



This is my friend Veda's recipe and I have only made a minor addition of the kasuri methi (dried fenugreek leaves) which had a nice taste to the rice but you can totally skip it. I also added some lime juice as it helps lift the flavours and makes the rice all the more tasty. Thank you so much Veda!

Do give it a try and I hope you enjoy it. If you are looking for more vegetarian rice/pulao recipes do check the options at the bottom of this post!


Corn Rice
Prep time: 20 mins | Cook time: 20 mins | Serves: 3

Ingredients:
  • 1 cup basmati rice
  • 2-1/2 cups freshly boiled water * see notes
  • 3/4th cup corn kernels (I used frozen ones)
  • 1 teaspoon cumin
  • 2 cloves
  • 1" piece of cinnamon or cassia bark
  • 1 medium sized onion finely chopped
  • 1 teaspoon ginger & garlic paste
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon chopped mint & coriander
  • a large pinch of kasuri methi (dried fenugreek leaves)
  • salt to taste or 1 bullion cube (stock cube like Maggi), crumbled * see notes
  • juice of 1/2 a lime (use as required)
  • 1 tablespoon ghee or oil for frying
Method:
1. Wash the rice in a couple of changes of water or until the water runs clear. Soak in plenty of water for 15-20 mins
2. Heat oil in a heavy based pan and toss in the cumin seeds, reduce the heat so they don't burn. Add the cloves and cinnamon and after a couple of seconds, add in the chopped onions.
3. Fry until the onions turn golden in colour and then add the ginger and garlic paste and fry for a few seconds. 
4. Now reduce the heat completely and add all the masalas - red chilli powder, turmeric, coriander and garam masala powders. Toss in the chopped mint and coriander too and stir fry for a few seconds. If using, crush the kasuri methi between your palms and add it too. Add the corn and mix well. 
5. Drain the rice completely and add it to the corn-masala mixture and fry for half a minute. Add the freshly boiled water  (or stock) and adjust salt to taste. Sprinkle the drops of lime juice and do a quick taste check.
6. Bring the mixture to a rolling boil and then reduce the heat to a sim. Cover the pan with a well fitting lid and allow to cook for 5 mins (keep a timer!). After 5 minutes turn off the heat and allow the rice to cook for a further 15 mins - leave the pan undisturbed.
7. After 15 mins are up, open the pan and gently fluff up the rice using a fork and cover the pan again for a minute or two. 
8. Serve hot with raitha of your choice

Notes:
You may cook the rice in vegetable or chicken broth/ stock (liquid) instead of plain water. You can also use bullion cubes  using a stock cube. Do ensure that you adjust the addition of salt accordingly

Looking for more vegetarian rice/one pot meal recipes?



Sweet Pulao *(Mangalorean)

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, March 17, 2015

Corn Rice


Ever since we moved to Dubai we've increased our intake of corn, not because of any particular reason but just because of its availability and the fact that the kids love it. While I usually buy corn cobs regularly from the Farmers Market when it is in season I also like to stock up on frozen corn kernels as it turns out to be a perfectly handy option. My little one enjoys some kernels with some butter in it and the older fellow has always been a huge fan of steamed corn on the cob with some butter, chilli powder and lime juice slathered all over it. The two of them simply relish this healthy snack. 

Another great way of adding corn to our menu is in the form of this simple yet tasty, no fuss one pot meal. I usually make it when I am in a hurry to finish cooking and leave home on an errand. 

I am actually surprised at myself that I have not been tempted to post any non vegetarian recipes since a long time. While we eat non vegetarian food at home during Lent, a lot of my readers have requested for veg recipes and I am only glad to oblige. I realised that it has also been really long since I posted a rice recipe and that too a vegetarian one so maybe this is the perfect choice for that category. 



This is my friend Veda's recipe and I have only made a minor addition of the kasuri methi (dried fenugreek leaves) which had a nice taste to the rice but you can totally skip it. I also added some lime juice as it helps lift the flavours and makes the rice all the more tasty. Thank you so much Veda!

Do give it a try and I hope you enjoy it. If you are looking for more vegetarian rice/pulao recipes do check the options at the bottom of this post!


Corn Rice
Prep time: 20 mins | Cook time: 20 mins | Serves: 3

Ingredients:
  • 1 cup basmati rice
  • 2-1/2 cups freshly boiled water * see notes
  • 3/4th cup corn kernels (I used frozen ones)
  • 1 teaspoon cumin
  • 2 cloves
  • 1" piece of cinnamon or cassia bark
  • 1 medium sized onion finely chopped
  • 1 teaspoon ginger & garlic paste
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon chopped mint & coriander
  • a large pinch of kasuri methi (dried fenugreek leaves)
  • salt to taste or 1 bullion cube (stock cube like Maggi), crumbled * see notes
  • juice of 1/2 a lime (use as required)
  • 1 tablespoon ghee or oil for frying
Method:
1. Wash the rice in a couple of changes of water or until the water runs clear. Soak in plenty of water for 15-20 mins
2. Heat oil in a heavy based pan and toss in the cumin seeds, reduce the heat so they don't burn. Add the cloves and cinnamon and after a couple of seconds, add in the chopped onions.
3. Fry until the onions turn golden in colour and then add the ginger and garlic paste and fry for a few seconds. 
4. Now reduce the heat completely and add all the masalas - red chilli powder, turmeric, coriander and garam masala powders. Toss in the chopped mint and coriander too and stir fry for a few seconds. If using, crush the kasuri methi between your palms and add it too. Add the corn and mix well. 
5. Drain the rice completely and add it to the corn-masala mixture and fry for half a minute. Add the freshly boiled water  (or stock) and adjust salt to taste. Sprinkle the drops of lime juice and do a quick taste check.
6. Bring the mixture to a rolling boil and then reduce the heat to a sim. Cover the pan with a well fitting lid and allow to cook for 5 mins (keep a timer!). After 5 minutes turn off the heat and allow the rice to cook for a further 15 mins - leave the pan undisturbed.
7. After 15 mins are up, open the pan and gently fluff up the rice using a fork and cover the pan again for a minute or two. 
8. Serve hot with raitha of your choice

Notes:
You may cook the rice in vegetable or chicken broth/ stock (liquid) instead of plain water. You can also use bullion cubes  using a stock cube. Do ensure that you adjust the addition of salt accordingly

Looking for more vegetarian rice/one pot meal recipes?



Sweet Pulao *(Mangalorean)

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)