Peas & Corn Rice

Its been 3 days since i had posted a recipe  . Previous post was a Yummy Dessert Banoffee Pie . Its been ages since i had posted a rice Recipe. So here comes a Yummy Peas & Corn Rice. It also can be called as Pulav / Pulao . This rice is one of the easiest and simplest recipe ever. The peas and corn gives a light sweetness where as Cloves and Bay leaves gives a aromatic flavor to the rice. Cumin Seeds and Colander leaves gives unique taste to the rice.  Over all this type of rice is a hit at any gathering.

Ingredients:

Rice - 1 1/2 Cup ( I used Sona Masoori , you could even use  Basmathi rice)

Peas - 1/2 Cup ( Frozen / Fresh)

Sweet Corn - 1/2 Cup ( Frozen / Fresh )

Cumin Seeds - 1 TSP

Coriander Leaves - 1/ 2 Cup

Sliced Onions - 1/4 Cup

Sliced Garlic - 3 cloves

Bay leaves - 3

Cloves - 4-5 

Pepper Powder - 1/2 TSP

Salt to Taste

Oil / Ghee

Instructions:

• Pressure cook / Cook the rice added by Salt ,Bay leaves and Cloves . 
• When the rice is ready allow it to cool completely .
• In a pan , heat the Oil / Ghee  , Add Cumin seeds and saute for a minute. Then add sliced Onions and Garlic . Roast it till it turns brown.
• Then add Peas and Corn by adding salt and pepper for taste . Cook it for couple of minutes . It approximately takes 5-6 minutes .
• When the Peas and Corn are cooked , add the Coriander leaves and cook for one more minute .
• Lastly take off the heat . Add it in the cooked rice and toss it .                                                            

Notes :

• Allowing the rice to cool completely will help during tossing the rice with out breaking .
• I used Frozen Peas & Corn . You could use fresh instead if it is available.
• To save some more time , You could microwave the corn and peas by adding little water and salt , then add to sauteed onions. 
• Tossing the rice helps in two ways . One is , it avoids from breaking another is Peas and Corn will be evenly mixed with rice.

Linking the event to Simple tadka blog anniversary ,

SpringOnions- Parsley Pulav

 

It is a Simple ,Delicious and Herbed Pulav .

 

 

Ingredients:

 

Basmathi Rice - 1 Cup

Onions- 1/4 Cup Chopped /Sliced

Garlic - 4 to 5 Cloves

Spring Onions - 2 sticks - Chopped

Parsley - 2 to 3 TBLSP Chopped fine.

Bay Leaves - 2

Cloves - 2

Cardamom - 2

Cinnamon Sticks - 2 Medium Pieces

Dry Red Chilly - 1

Ghee / Clarified Butter - 2 TBLSP

Salt - To Taste

Green Chilly - 1 Sliced

Cashews - 4 to 5  Cut it into two.

 

 

1.   Cook Basmathi Rice adding Water , Salt and a TSPN of ghee/Oil in it.( Avoids Sticking to each other)

2.  Once the rice is closely to done , turn off the heat and strain the water ( I do it the traditional way - straining with the lid), Close it with the same lid and keep it back in the same stove ( Obvious the stove is off ).

3. Allow it to cool.

4. After the rice is cooled down , In a big Non Stick pan  heat the  Ghee .

5. Once the ghee is hot add Bay leaves , Cloves , Cardamom and Cinnamon Sticks and Cashews.

6. When the Cashews turns Golden Brown Add Chopped Green Chilly and Red Chilly saute for a minute.

7. Now add Chopped onions and Garlic , allow them to cook till they are golden brown .

8. If they are done , Add chopped Parsley and cook till the raw smell goes , then add spring onions ,give it a quick mix ( They get cooked in no time) , remove from heat.

9 . Now add the rice in the Non Stick Pan and mix .( Do not over mix , It will break the Rice)

 

 

                                           

 

 

Serve it with the Curry and enjoy the Meal.

 

 

 

 Note-  

• For 1 cup of rice I add 2 Cups of  Water.
• I do not use pressure cooker for making rice , i always do the tradional way of straining the starch.
• Why i keep the strained rice in the same stove is , The rice is strained before it is fully cooked and  when we keep it in the same stove , the stove will have a minimal heat , it helps the rice to cook.
•  Make sure to cover it with the lid after straining the starch.

Linking it to Virunthu Unna Vaanga , Bon Vivant