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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.