The Fragrant Mint & Sweetcorn Pilao Rice!

Back when we were children, those weren’t the days of dining at sprawling, high-end hotels or brunches at a four-star resort. Nowdays, when I see everyone checking into the Marriott or Leela or Westin on facebook, I smile on remembering the time when we would look at the Taj Palace Hotel of Mumbai from across the street during the ‘Mumbai-Darshan’, and marvel at the fact that all the famous film-stars dined there. Ah, the simpler times!

Our weekend takeaways came from simple eateries like Udipi (a famous yet budget-friendly South-Indian food franchise) or Hong-kong, an Asian restaurant tucked away into a narrow lane near our house. We used to wait for the day when mum would order us food from these joints and even today, I still get the same takeaways when I visit my home-town in India.

One of these favorite joints of ours was a place called- VRINDAVAN. It was a humble little restaurant in the New Palasia area of Indore and the specialty of this place is that it did an insane variety of corn-based dishes that were more delicious than you can ever imagine. They had corn-pakoras, corn-bhel, corn kees, corn-pulao, corn chaat and corn-what not. Corn-Chaopati it was called! It was a budget-friendly fare, very reasonable and the food was so yummy that the taste still lingers on my tongue.

So, when I saw a tin of corn in my refrigerator which was almost 3/4th full, I immediately thought of replicating my favorite dish from Vrindavan- Corn-Pulao!

All I could remember from memory was that it used to have whole-spices, corn kernels, coconut shreds, it used to be sweetish and it used to have a greenish base, like a pesto. Relying on my memory and taking tit-bits from a couple of recipes on you-tube, I began making this new recipe. For the green paste, I pretty much used the ingredients for the standard green chutney that I prepare regularly and for rest of the procedure, I simply followed the way of making an everyday pulao. In the end, I added sugar…. (remember I told you that Vrindavan’s pulao used to be sweetish?)….mix-mix and taking a spoonful, stuffed a gigantic bite into my mouth.  Surprise, surprise! I nailed the exact taste on my very first attempt! Every bite was like an instant trip down the memory lane. I quickly wrote down the exact recipe lest I forget even a single element of it.

I would recommend that you follow this recipe step by step, without any alterations or leaving out of any ingredients. Try out this recipe the next time you want a change from cooking your routine vegetable Pulao or Biryani and I assure you that everyone will love it. If you are a corn lover like me, you have to try it!

Give this recipe a go friends and enjoy!!

Ingredients:

– 1 cup Basmati Rice

– 1 cup of ‘ready-to-eat’ Sweetcorn kernels

– 1 large Onion

– 1 Bay Leaf

– 2 Green cardamoms

– 3 Cloves

– 1 tsp Cumin seeds

– 2 tbsn Oil

– 1 tbsn Red chilly powder

– 1 tsp – Garam Masala powder

– 1-2 tsp Sugar

– Salt as per taste

For the green paste:

– ½ cup Fresh coriander leaves

– ½ cup Mint leaves

– A small piece of fresh Coconut, peeled

– 1 small piece of Ginger

– 2 Garlic cloves

– 2 Green chillies

Method:

– Wash rice and cook it al-dante (3/4th cooked) as we do for fried-rice. We do not want the rice to be fully-done as they will also be cooked a bit more later. Set aside.

  • To check if your rice is done, here’s a trick- The rice should be pretty much cooked but still have a bit of a grain when you break a rice between your forefinger and thumb.
  • Also, before you add the raw rice to your boiling water to cook, make sure you add 1 tsp of olive oil and some salt in it. Oil ensures that your rice doesn’t get mushed up together and salt is for inducing some seasoning.

– Grind all the ingredients under the ‘green paste’ by adding a little water. Set aside.

– Meanwhile, thinly slice the onions. Set aside.

– Heat oil in a non-stick frying pan.

– Add cumin, cardamom, cloves and bay leaf. Fry for around fifteen seconds.

– Add the onions and cook on medium-low heat till they turn crisp, brown and caramelised.

– Now add the green paste and saute for 2 minutes.

– Add the corn and sauté again for 2 minutes.

– Add the red chilly powder, garam masala, salt and sugar and mix everything well.

– Add your pre-cooked rice and gently mix it with the tempering, careful not to break the rice. Cook for the final 4-5 minutes more and switch off the flame!

– Serve hot and enjoy!!

*Notes-

– If your sweetcorn kernels are not of a ready-to-eat variety, steam the corn before adding to the tempering.

– I have used the green peas only for decorating the dish! They haven’t been used in the recipe itself.

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27 Comments Add yours

  1. When you recreate childhood memories intertwined with food, the rush of pleasure that comes with the first bite, ah! You do feel like a star 😉 The corn pulao looks fab.

    Liked by 1 person

    1. Absoluteelyyyyy! Does something to you, doesn’t it? 🙂 Thanx so much!!

      Liked by 1 person

      1. Yes, because I do it a lot. Recreate memories in the kitchen. The pleasure is mine 🙂

        Liked by 1 person

  2. Patricia says:

    That looks and sounds delicious. One question what is Garam Masala powder?

    Liked by 1 person

    1. Hi Patricia! Garam masala is a blend of ground whole-spices commonly used in the Indian dishes. Since you are using so many whole-spices in this dish anyway, you can easily skip Garam Masala in this. I am just habitual of using it, I guess! 🙂

      Liked by 1 person

      1. Patricia says:

        Thanks! I’ll look for it at the spice shop, since I don’t eat meat, this is a great main dish for me! Thank you for sharing!

        Liked by 1 person

      2. Most welcome Patricia! If you have whole spices like cardamom, cinnamon, bay-leaf and cloves at home, you can make your own Garam Masala as well. Just dry-roast them a bit in a pan and grind to a fine powder in the blender. Store in an air-tight box in the kitchen shelf. It will keep for years! 🙂

        Liked by 1 person

      3. Patricia says:

        Oh I can do that! Thanks!

        Liked by 1 person

  3. PriyaPandian says:

    Nice share Mallika. Sounds easy and delicious 👍

    Liked by 1 person

    1. Thanks so much Priya!😊

      Like

  4. Megala says:

    Really flavorful pulav, yes I can imagine how it could smell (from your ingredient list)! Will try soon.

    Liked by 1 person

    1. Thanx so much Megala!😊 Do leave me a note on how it works out for you!

      Liked by 1 person

  5. Ok, you are killing me!!! Of course not literally but this sounds amazing 🙂 I appreciate the stories that you pair with your recipes, very enjoyable 🙂

    Liked by 1 person

    1. Ha ha! Thanx so much @soulfood for the lovely words..So glad that you liked the recipe and the stories!😄 Humbled!

      Liked by 1 person

  6. Rateka says:

    I am drooling 🤤… this looks delicious and awesome capture. You have a beautiful blog and amazing clicks 👏🏻👏🏻

    Liked by 1 person

    1. Hi Rateka! Thanks soo much for all the likes and compliments😊 You have a wonderful blog too!

      Liked by 1 person

      1. Rateka says:

        Thanks dear 😊

        Liked by 1 person

  7. In love with first paragraph 😉 reminsced my childhood memories 🙂

    Liked by 1 person

    1. Awe thanx so much! 🙂 Those were the days right? 😉

      Like

      1. Yeah 🙂 I always had the same feeling for taj hotel as you have mentioned 😉 and people now a days post check ins in Marriott and leela just like that 😀 those were real simple and peaceful days 🙂

        Liked by 1 person

  8. nadishaf says:

    That sounds and looks soo delicious!!!

    Liked by 1 person

  9. Lovely recipe Mallika… turned out to be a super hit for my son 😉 the only tweak I did is by adding my regular home made Hari chutney and excluding coconut … thank you my dear 🙂

    Liked by 1 person

    1. Awe so glad that you and your family enjoyed it! Thanx so much for the feedback. Glad to know that it worked out well! 🙂

      Liked by 1 person

  10. Pia says:

    Great recipe 🙂 I like your blog. I nominated you for the Awesome Blogger Award. If you don’t do this award, it’s alright (nomination is optional). 🙂 Here is the link https://spoonfulospice.wordpress.com/2017/05/31/awesome-blogger-award/

    Like

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