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Corn Pulao

  Raw rice 1 1⁄2 Cup (24 tbs)
  Frozen whole corn/2 teacups cooked corn 2 Cup (32 tbs)
  Capsicum 1
  Tomato 1 Large
  Celery stick 3
  Onions spring 3
  Onion 1
  Curry powder 2 Teaspoon
  Ghee 4 Tablespoon
  Salt To Taste
  Ginger piece 1 Inch
  Garlic 6 Clove (30 gm)

1. Boil the rice. Each grain of the cooked rice should be separate.
2. Open the packet of corn and thaw in a colander
3. Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
4. Heat the ghee in a vessel and fry the onions for a little time.
5. Add the paste and fry for 3 minutes.
6. Add the curry powder and fry again for 1 minute.
7. Add the tomatoes, capsicum, celery and spring onions and cook again for 3 minutes.
8. Add the corn, rice and salt and cook for 5 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Rice, Vegetable
Everyday, Healthy

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Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2379 Calories from Fat 617

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 38.5 g192.5%

Trans Fat 0 g

Cholesterol 160.8 mg53.6%

Sodium 542.5 mg22.6%

Total Carbohydrates 395 g131.6%

Dietary Fiber 26.6 g106.6%

Sugars 34.2 g

Protein 45 g90%

Vitamin A 85.7% Vitamin C 294.5%

Calcium 29.7% Iron 54.3%

*Based on a 2000 Calorie diet

Corn Pulao Recipe