July 03, 2014

Capturing summer with mint and corn pulao

Mint and corn pulao

It's World Cup time! How many of you are watching the World Cup? Lil A was just born the last time World Cup came around. This time, he is kicking the football (yes I said football not soccer!) around. Mostly, the kicking happens in the backyard, but sometimes he sneaks the ball inside too.

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
4 cardamoms
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.

Mint and corn pulao
Heat oil in a deep walled vessel. Temper it with cumin seeds and cardamoms. Wait a minute as they sizzle. Then add the chopped onion. Saute for a couple of minutes. Add grated ginger and half of the chopped mint. Let it cook for a minute.

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.

Mint and corn pulao
I served it with a spicy chicken curry and asparagus.

Have a great July 4th.

No comments:

Post a Comment

Hello and welcome to Ahaar. We have been cooking and posting recipes for more than a decade now. Your comments and feedback is important to us. Please keep it coming.
Happy browsing.


Related Posts Plugin for WordPress, Blogger...