Corn Rice

Ingredients

• 1/2 cup Long Grained rice (basmati rice)
• 3/4 cup Sweet Corn Kernels (fresh or frozen)
• 1 small piece of Bay Leaf (optional)
• 2 small pieces of Cinnamon Stick
• 2 Cloves
• 1 large Onion, thinly sliced
• 1½ teaspoons Ginger-Garlic (crushed)
• 1 Green Chili, sliced
• 1/4 teaspoon Garam Masala Powder
• 1/2 teaspoon Coriander Powder
• 1¼ cups Water
• Salt
• 1/2 tablespoon Butter or Ghee
• 1/2 tablespoon Oil
• 2 tablespoons  finely chopped Coriander Leaves, for garnishing

Directions For Making Corn Rice

1. Wash rice and soak them in water for 15-minutes. If possible, soak them for 30 minutes.
2. Heat butter and oil in a pan (with lid) over medium flame. Add bay leaf, cinnamon stick and cloves and allow cloves to crackle. Add sliced onion and sauté until it turns transparent. Add crushed ginger-garlic and green chilli and sauté until garlic turns light brown (about 30-45 seconds).
3. Add sweet corn kernels and sauté for a minute. Add garam masala powder, coriander powder and mix well.
4. Drain the excess water from soaked rice and add it.
5. Sauté them for 1-2 minutes over medium flame.
6. Add salt and 1¼ cup water and bring it to a boil over medium flame.
7. When it starts boiling, reduce flame to low and cover the pan with a lid. Cook covered for 10-minutes. Don’t open the lid in between.
8. Turn off the flame and let it stand for 8-10 minutes. Now, open the lid and fluff the rice with a fork to separate the rice grains.
9. Transfer prepared sweet corn pulao into a serving bowl and garnish with coriander leaves.

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