We have a long corridor and he will spend a lot of time playing there. But just yesterday he kicked the ball high in the living room and one of the vases knocked over.
He was immediately contrite and said "can I go to the backyard now?" It was 8 in the morning! Needless to say, kids are enjoying the summer and spending a lot of time outside - playing, running, biking.
This mint and corn pulao captures the flavors of summer - fresh, light, and aromatic. There are probably many versions of mint pulao recipes. In this, I don't grind mint into a paste, rather it is chopped and rice is cooked with it. Result is a heady aroma of mint that is absorbed in each grain of rice.
(serves 4-5 people)
3 cups basmati rice - soaked in water (you can try other rice too, but the cooking time will vary)
1/3 cup mint - chopped
1 cup corn I had 2 fresh corns and I used them, you can also use frozen corn
6 cups water
1/2 onion - chopped finely
1 tspoon grated ginger
1 tspoon cumin seeds
1/2 tspoon cumin seed powder
1/4 tspoon red chilli powder
salt to taste
2 tbspoon oil
Take the corn off the cobbs. Boil it with some salt just to take the rawness away. I boiled mine in microwave for 2 minutes.
Then add the corn, cumin powder, chilli powder and salt. Saute for a minute. Drain the water from the rice and add it to the mix. Saute for good 3-4 minutes till it all mixes together. The rice to water ratio is 1:2. Add six cups of water, cover the vessel, the heat is medium high and set the timer for 20-22 minutes.
Don't stir it. Let it cook. Once there is a 5 minutes left, add the rest of the mint and check the rice to see if it is done. After the timer goes off, take the rice off the heat and let it remain covered for another 5 minutes. Then stir it lightly and serve warm.