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Corn Pulao

Veggie.Lover's picture
  Corn kernel 3 Cup (48 tbs), cooked
  Basmati rice 1 1⁄2 Cup (24 tbs)
  Cashewnuts/Peanuts 1⁄2 Cup (8 tbs), halved
  Ghee/Oil 3 Tablespoon
  Tamarind 1
  Coriander seeds 2 Tablespoon
  Red chilies 10
  Gram dal 1 Teaspoon
  Urad dal 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Onion 1 , finely chopped
  Coriander leaves 1⁄2 Bunch (50 gm)
  Mustard seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  Neem 2
  Lemon juice To Taste
  Grated coconut 4 Teaspoon
  Cinnamon pieces 3
  Cloves 4
  Peppercorns 6

Wash and soak rice in water for 1 hour.
Soak tamarind in 4 tablespoon water and extract juice.
Strain if necessary.
Heat ghee in a pan and fry mustard seeds, neem leaves and asafoetida.
When they stop popping, add onion.
After 2 minutes add cashewnuts and when they turn light brown add ground masala.
Add corn, rice, salt and enough water to cook the rice.
Cover with a lid containing water.
Cook on medium fire till rice is tender.
Sprinkle some more warm water from the lid if necessary.
When rice is about to be cooked and some water is still left add tamarind juice.
Gently stir the rice.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2262 Calories from Fat 779

% Daily Value*

Total Fat 91 g139.8%

Saturated Fat 40.1 g200.3%

Trans Fat 0 g

Cholesterol 120.6 mg40.2%

Sodium 344 mg14.3%

Total Carbohydrates 331 g110.2%

Dietary Fiber 35 g140.2%

Sugars 25.9 g

Protein 48 g95.9%

Vitamin A 88.4% Vitamin C 306.1%

Calcium 51.3% Iron 98.5%

*Based on a 2000 Calorie diet

Corn Pulao Recipe