COCONUT MILK SWEET CORN PULAO

COCONUT MILK SWEET CORN PULAO

Pulao is a very popular dish in Indian and subcontinental areas like India and also in many other part of the world. One of the earliest histories of this food ages back to the period of Alexander The Great when descibing Bactrian hospitality. Also ancient text of Mahabharatha mentions rice and meat cooked together and the word 'pulao' and 'pallao' also used in ancient Sanskrit and Kannada works such as Yagnyavalkya smriti. Sweet corn (also called sugar corn and pole corn) is a variety of maize with a high sugar content. Cooked sweet corn increases levels of ferulic acid, which has anti cancer properties. The recipe of this dish is given below:

Ingredients:

• Basmati rice              - 1 cup

• sweet corn kernels    -1/2 cup

• cardamom                 - 1 no

• coconut milk extract   - 2 cups

• salt                             - to taste

Seasoning:

• oil or ghee       - 1tsp

• cinnamon        - 1/4 inch piece

• cloves              - 2 

• cardamom       - 1 no

• onions             - 1 no (finely chopped)

• green chiliies   - 3(slit lenght wise)

• bayleaf            - 1 no

Method:

• Rinse basmathi rice and soak for 5-10 min and drain the water well

• Heat the ghee (or oil) and add the seasoning ingredients and add the rice and saute for 2 min and add sweet corn kernels

• Add the salt and coconut milk

• pressure cook in medium-low flame for 3 vissles

• Remove heat and garnish with corriander leaves

Serve hot with a tsp of ghee and with any side-dishes.