Corn Peas Pulao ~ Makai Matar Pulao

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Sometimes, weekends are followed by terrible hangover. I was feeling really feverish on Thursday, so Friday was completely at home. I had a nap in the afternoon after a really long time, watched a few movies on TV with the kids and once they slept off early, I managed to read two chapters from a book that I picked up from the Sharjah Book Fair early this month. Though I had started off with “The Alchemist”, it didn’t go well with me, so the book got laid off on the side. I don’t know if it’s just me, or somebody else too felt the same. I then picked up a book written by an Emirati writer called “That Other Me“. Maybe because of the free flow of the language, I did two chapters before I dozed off and then read one more on Saturday and last night too. I don’t know how much the book will keep me occupied, but so far so good…

 

On Saturday, we all had planned a small meet up at Anamika’s place. Though we had some confusions, almost all of us turned up! I went off with Huma and Ria, while Fajee, Zerin, Priya and Faseela all found their way home, and later in the evening, Hiba joined us too. We had a lovely time over loads of food, chat and laughter and had a small demonstration by Fajee on doing whipped cream frosting. The ease at which she handled a four tier cake did make me feel that I could do it as well, hopefully some day! πŸ˜€ After all the food and sugar rush, we did reach home by 9 pm, but even with the girls off to sleep, it took me a long time to come back to normal and push myself to sleep. One good thing about this week is that it is only four days – we are having a public holiday on Thursday, InShaAllah, so it is a good enough reason to go through this week! πŸ™‚

 

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Coming to today’s recipe… varying the varieties of rice served on the table on Fridays is a task for me. HD and B prefers biriyani, so do I, but the girls like more of plain rice where they will not have too much of work of throwing away any “kachara” – they literally have a hard time picking out all the tomato skin, the fried onions, the whole spices… I hope you get the point. There will be always one corner of the plate with a heap that will include a couple of morsels of rice too. Nothing is more irritating than finding food being wasted in this manner. πŸ˜• That is when pulaos come into play, not too much of work for me nor much work for them to be eating them too.

 

This corn and peas pulao is a kids favorite. I do add whole spices for flavor but grind a little greens to give it a beautiful tint, rather than keep it a boring white. Frozen peas and corn are always there in my freezer, so this pulao is really easy to make and comes together in no time. For my family, I will have to make a side dish to go with a rice like this but I know most of the families love such pulaos with a nice pickle, raita and some fryums or papadums. But I wouldn’t still mind making the extras to make sure the folks, especially the kids eat. πŸ™‚ When you are looking for an easy lunch option, nothing like this one that comes out straight from what’s already there in your pantry! Off to the recipe…

 

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Corn Peas Pulao ~ Makai Muttar Pulao

Course Rice
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 tbsp ghee
  • 1 tbsp oil
  • 1 bay leaf
  • 1 cinnamon
  • 2 cloves
  • 2 cardamom
  • 1 tsp shahjeera/ jeera
  • 1 onion minced
  • 2 cups basmati rice soaked for 30 minutes and drained
  • 3/4 cup frozen corn soaked in warm water and drained
  • 3/4 cup frozen peas soaked in warm water and drained
  • 3 cups hot water
  • 1/2 tsp garam masala powder
  • Salt to taste
  • FOR GRINDING:
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 3 green chillies
  • 1 tbsp ginger garlic paste

Instructions

  • Grind the ingredients under "for grinding" and set aside.
  • In a large saucepan, heat the ghee and oil. Add in the whole spices and fry briefly.
  • Add the onion and cook till wilted.
  • Add the ground paste and saute till raw smell is gone.
  • Add in the drained rice and toast for five minutes till crisp.
  • Add in the remaining ingredients, keep on high flame till the water comes to a rolling boil.
  • Keep the flame at the lowest and cook on closed lid for around 10-15 minutes till the water is totally absorbed and the rice is cooked.
  • Serve with a side of raita and pickle.

Join the Conversation

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  1. I love such pulavs and tend to make them for my lonely lunch! just 1/3 cup rice! If I am making pulao for F, he demands some gravy too πŸ™ For me, I just need some raita and pickle!

    1. Rafeeda AR Author says:

      I would’ve really not made rice for myself with that quantity! Seriously… even HD wants something on the side, not a curry but a roast or at least a fried chicken or fish… hehe… Thanks a lot dear… πŸ™‚

  2. Simple yet delish…love these kind of pulaos..

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  3. I always make corn pulav and peas pulav. Never added the two together! I love making pulav , just like Famidha mentioned above Raitha and pickle are good to go with it! I liked adding the ground greens:)
    I have tried something similar with mushroom it turned out quite good!

    1. Rafeeda AR Author says:

      I love anything with mushroom but not the folks at home… πŸ™ Thank you so much Ria…

  4. Nice lunchbox treat. Subtle Flavours . I think anspicy and tangy curry will go well with it

    1. Rafeeda AR Author says:

      Thank you so much Tuma…

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