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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 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

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

Evergreendishesdev

Spring Onion and Corn Pulao

Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

10 minutes mins

Total Time 30 minutes mins

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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