Sweetcorn Spring Onion Rice | Sweet Corn Pulao
Learn how to make simple and delicious Sweet Corn Spring Onion Rice with step by step pictures. Easy Sweet Corn Pulao recipe for quick lunch or dinner!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- ⅓ cup Sweetcorn Kernels
- ⅓ cup Spring Onions Finely Chopped
- 1 Small Onion
- ½ teaspoon Ginger Garlic Paste
- 2 teaspoon Olive Oil or any cooking oil
- 1 teaspoon Pepper Powder adjust per preference
- Salt as required
- 2 cups Water
Instructions
- Wash and soak the basmati rice in a cup of water for atleast 15-20 mins.
- In a pan, heat oil. Add finely chopped onion and fry until translucent. Add ginger garlic paste and fry for 30 secs.
- Add sweetcorn Kernels and finely chopped spring onion. Fry for 2-3 mins.
- Add a cup of water plus the water used to soak the rice.
- Add required salt and pepper powder.
- As the water comes to a boil, add the rice. Reduce the flame to low. Keep the pan covered with a lid and cook for 7-10 mins.
- The rice should look cooked enough and all water must be evaporated. Let it rest for 10mins before mixing it all together.
- Sprinkle some spring onion on top and serve hot.
Notes
- Instead of the onion, one can use the onions from the spring onion. Mine were too small so I chopped them off.
- Black or White pepper can be used as per preference. I used black pepper powder.
- Leave the rice untouched for 5-10 mins after removing it from heat. That helps the rice not from breaking while stirring.
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