Corn n Cream Pualo

This is another recipe where I had no idea what I was going to make, until I started throwing things together. My friends make fun, saying did you come up with a name, only after seeing the outcome…which is true in this case.

I started out trying to make a rice dish, a pulav of some sort. I threw in some corn and added some cream along with the water, as I had some heavy cream that was going to expire soon. The rice dish turned out so delicious that it tasted rich like ghee rice.

Ingredients:

2 cups basmati rice

1/2 cup frozen corn kernels

1/4 cup heavy cream

1 1/4 cups water

1 tbsp canola oil

1 cinnamon stick

2 cloves

2 cardamom pods

2 bay leaves

1 tsp cumin seeds

1 tsp ginger garlic paste

2 green chillies, slit

1 small onion, sliced

salt to taste

Method:

Wash and soak the basmati rice in warm water for about 20 minutes.

In a pressure cooker, heat the oil. Add the cinnamon, cloves, cardamom, bay leaves. Let the spices fry and infuse the oil. Add the cumin seeds and then the onion and green chillies. Saute the onions until soft, then add the ginger garlic paste and saute until the raw smell is gone. Add the drained, soaked basmati rice and toss with the spices. Add the cream and water and bring to a boil. Gently stir the pulao taking care not to break the grains. When the water is almost evaporated, stir in the corn kernels. Reduce heat to a bare minimum, cap the lid and pop the stopper(weight). Let it sit for five minutes. Switch off and let the pulao rest for about 10 minutes. Fluff with a fork and serve hot with egg thokku or side dish of choice.

Verdict: The pulao tasted like a cross between coconut milk pulao and ghee rice. Rich taste from the cream and a nice chewy bite from the corn and basmati rice. It was a very fragrant dish too, the whole kitchen was filled with the basmati, cream aroma. Yum!