Makkai Saffron pulao
Ingredients
For The Green Paste
Whole Spices
Instructions
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Rinse rice well in water for a few times and then soak in enough water for 20 to 30 minutes.
After 20 to 30 minutes drain the water from the rice well and keep aside. When the rice is soaking, slice the corn kernels from the corn. Keep them aside. From 1 medium corn cob, I got 1.5 cups corn kernels. You can also use 1 cup frozen corn kernels.
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Making Green Paste
Take the ingredients mentioned "for green paste" in a small grinder or chutney grinder.
Add 1 to 2 tablespoons of water and grind or blend to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 teaspoon water while grinding or blending.
If not blending then simply add chopped coriander and mint leaves after the onions are browned, directly in the pressure cooker. Also add 1 teaspoon ginger garlic paste and skip desiccated coconut.
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Making Corn Pulao
Heat oil in a stovetop pot. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
Then add the thinly sliced onions. Saute stirring often onion still they start becoming golden.
Then add the ground green paste. Stir well and saute for a couple of seconds.
Then add the corn kernels.
Season with the following spices – turmeric powder, red chili powder and coriander powder.
Stir very well and add the rice. Gently stir and mix the rice with the rest of the ingredients.
Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water.
Season with salt as required. Check the taste and the water should have a slightly salty taste. Add Saffron strings mixed with milk and pour over.
Cover corn rice on a medium heat for 9 to 12 minutes.
Garnish with chopped coriander leaves.