Corn Pulao

How to Prepare

1. Rinse 5 cups of basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat 6 tablespoons of ghee or oil in a large pot over medium heat. Add 2 teaspoons of cumin seeds
3. 4 bay leaves
4. 4 cinnamon sticks
5. 8 cloves, and 8 green cardamoms. Sauté until aromatic (about 1 minute).
6. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
7. Add 4 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
8. Add 4 chopped green chilies
9. 2 cups of corn kernels, and 2 cups of mixed vegetables (carrots, beans, peas). Cook for 5 minutes.
10. Add 2 teaspoons of garam masala
11. 1 teaspoon of turmeric powder
12. 2 teaspoons of coriander powder, and salt to taste. Mix well.
13. Add the soaked and drained rice to the pot. Stir gently to coat the rice with the spices.
14. Pour in 10 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
15. Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice with a fork.
16. Garnish with 1 cup of chopped coriander leaves and 20 fried cashew nuts (optional). Serve hot with raita or salad.