Evergreendishes

Tag: pulao variety

  • Corn and Peas Pulao / no onion garlic recipe

    Corn and Peas Pulao / no onion garlic recipe

    The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

    corn and peas pulao

    corn and peas pulao
    corn and peas pulao

    Ingredients:

    • 1 cup basmati rice
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 tablespoon oil + 1 tablespoon ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shajeera
    • salt to taste
    • water for cooking

    To be ground to a paste:

    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method:

    • Wash the rice and soak in water.
    • If you are using frozen corn and peas, you need to thaw them and put them in water.
    • Grind the ingredients under ” to be ground to a paste”
    • Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
    • Put the paste into it, saute for a few seconds.
    • Add the soaked rice into it. Saute it.
    • Put water and salt, give a stir.
    • Close the lid with the whistle. Turn off after one whistle.
    • Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

    Evergreendishesdev

    Corn and Peas Pulao

    Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup basmati rice 1 cup =250 ml
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 + 1 tablespoon oil and ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shahjeera
    • salt
    • water for cooking
    To be ground into a paste
    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method
     

    1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
    2. Grind the ingredients under ” to be ground to a paste”
    3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
    4. Let cook for some time.
    5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
    6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do leave a comment, it really motivates me to write more. 

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    corn and peas pulao
    corn and peas pulao

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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