Corn and Vegetable Pulao Recipe | Yummyfoodrecipes.in By, 2018-06-20 Corn and Vegetable Pulao Recipe | Yummyfoodrecipes.in Discover the taste of Corn and Vegetable Pulao Recipe. This dish is tasty, flavorful, and easy to prepare. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 3/4 cupboiled corn,3/4 cupchopped and boiled mixed vegetables (carrots, peas, and french beans),3 cupscooked rice ( in a pan add water and rice and cook till the rice 90% cooked),1 tbspoil,2bay leaves,1 stickcinnamon (dalchini),2cloves (laung / lavang),1/4 cupfinely chopped onions,1/4 cupdeep-fried onions ( in a pan add oil and fry the onion until brown in color),2 tbspfinely chopped coriander (dhania),saltto taste, To Be Ground Into A Smooth Paste 1 cuproughly chopped onions,1/2 tspturmeric powder (haldi),1 tspcoriander (dhania) seeds,4black peppercorns (kalimirch),3garlic (lehsun) cloves,4cardamoms,1 1/2 tspchili powder, For The Garnish 2 tbspdeep-fried cashew nuts,1/4 cupdeep-fried onions, Instructions: In a blender, add onions, turmeric powder, coriander seeds, peppercorn, cloves, cardamom, and red chili powder and blend to a smooth paste and keep it aside. Heat the oil in a broad non-stick pan, add the bay leaves, cinnamon, cloves and fry on a medium flame for a few seconds. Add the onions and fry on a medium flame for 1 minute and add the blended paste and fry on a medium flame for 1 minute. Add the cooked rice, boiled corn, mixed vegetables, deep-fried onions, coriander leaves, and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally. Garnish with fried cashew nuts and deep-fried onions and serve it hot with raita. Meghna Nath 
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Corn and Vegetable Pulao Recipe

Corn and Vegetable Pulao is a simple and flavorful dish which can be easily prepare at your home. The various spices make this dish more aromatic dish and mouth-watering.This pulao has a goodness of corn and vegetables. This dish is perfect when you have a sudden guest at your home. Let’s follow this recipe.

Ingredients

  • 3/4 cupboiled corn
  • 3/4 cupchopped and boiled mixed vegetables (carrots, peas, and french beans)
  • 3 cupscooked rice ( in a pan add water and rice and cook till the rice 90% cooked)
  • 1 tbspoil
  • 2bay leaves
  • 1 stickcinnamon (dalchini)
  • 2cloves (laung / lavang)
  • 1/4 cupfinely chopped onions
  • 1/4 cupdeep-fried onions ( in a pan add oil and fry the onion until brown in color)
  • 2 tbspfinely chopped coriander (dhania)
  • saltto taste

To Be Ground Into A Smooth Paste

  • 1 cuproughly chopped onions
  • 1/2 tspturmeric powder (haldi)
  • 1 tspcoriander (dhania) seeds
  • 4black peppercorns (kalimirch)
  • 3garlic (lehsun) cloves
  • 4cardamoms
  • 1 1/2 tspchili powder

For The Garnish

  • 2 tbspdeep-fried cashew nuts
  • 1/4 cupdeep-fried onions

Directions

  • In a blender, add onions, turmeric powder, coriander seeds, peppercorn, cloves, cardamom, and red chili powder and blend to a smooth paste and keep it aside.
  • Heat the oil in a broad non-stick pan, add the bay leaves, cinnamon, cloves and fry on a medium flame for a few seconds.
  • Add the onions and fry on a medium flame for 1 minute and add the blended paste and fry on a medium flame for 1 minute.
  • Add the cooked rice, boiled corn, mixed vegetables, deep-fried onions, coriander leaves, and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
  • Garnish with fried cashew nuts and deep-fried onions and serve it hot with raita.

Meghna Nath 

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