Corn pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

Look colourful, tastes beautiful !

Cooking Time : 40 minutes.
Preparation Time : 15 minutes.

Serves 6.

For the rice
1 teacup uncooked rice
1 teacup cooked corn
2 sticks cinnamon
2 cloves
1 capsicum, chopped
1 boiled carrot, chopped
2 tablespoons ghee
salt to taste
For the curry
1 teacup fresh curds
2 tablespoons fresh cream
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
For the paste (for the curry)
1 onion, chopped
2 tablespoons grated coconut
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 sticks cinnamon
2 cloves
2 cardamoms
25 mm. piece ginger
2 teaspoons poppy seeds (khus-khus)
6 red chillies
For the rice
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Heat the ghee and fry the cinnamon and cloves for 1/2 minute.
3. Add the rice, corn, capsicum, carrot and salt and cook for 1 minute.
For the curry
1. Heat the ghee and fry the paste for 3 to 4 minutes.
2. Add the curds, cream, sugar, salt and 1/2 teacup of water and cook for a few seconds.
How to proceed
1. On a large sheet of Aluminium foil, spread alternate layers of rice and curry so that there are 3 layers of rice with 2 layers of curry in-between.
2. Make a packet of the foil and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
3. Unwrap and serve hot.
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