Corn rice or pulao is a simple yet delicious dish made with juicy sweet corn kernels, rice and some basic spices. Serve with some raitha, salad, pickle or any veg or non veg accompaniment to make it a filling meal.
a large pinch of kasuri methi (dried fenugreek leaves)
salt to taste or 1 bullion (stock) cube, crumbled * see notes
juice of 1/2 a lime, use as required
1tablespoonghee or oil for frying
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
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.
Fry until the onions turn golden in colour and then add the ginger and garlic paste and fry for a few seconds.
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.
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.
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.
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.
Serve hot with raitha of your choice
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