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! 😀 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! 🙂

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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. 😕 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. 🙂 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 minutes

Cook Time 25 minutes minutes

Total Time 30 minutes 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.