91
Corn pulao
A122
12+5+10 min 80 P
Ingredients
Method
1 cup - Corn kernels
Soak rice for 30 minutes; select 122, press start
to boil with 3 cups water till half done. (Stop oven
when it beep after 12 minutes).
Remove the rice and strain through a collander.
Keep aside covered. In the same bowl mix oil, red
chilies; corn kernels, baby corn, turmeric,
ginger-garlic paste, mixed herbs/garam masala,
tomato puree, salt and 1 cup water. Cover and
cook for 5 minutes.
After beep, Take out the bowl with corn; add rice,
lemon juice, fried onion and chili flakes. Mix with a
spatula; cover and cook for remaining 10 minutes.
Remove the corn rice bowl and stand for
5 minutes. Loosen the rice with a fork. Serving:
Garnish with parsley and additional chili flakes and
serve with Curds, Salad and a Soup.
12 - Baby corns
1 cup - Basmati rice
1/4 cup - Tomato puree
2 tbsp - Lemon juice
1 tbsp - Fried onion
2 - Red chilies whole
3 tbsp - Cookin/Olive oil
1 tsp - Mixed herbs/garam masala
1 tsp each - Ginger- Garlic paste
2 tbsp - Red chili flakes
1 tsp - Turmeric (opt)
Salt-Pepper to taste
2 tbsp - Chopped parsley for Garnishing
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