Hara Masala Makai Pulao | Spicy Green Corn Rice

Last night I made this simple Corn Pulao with Gajar Koshambir (Carrot Salad) for dinner. We were just back from a long weekend and craving some good home cooked food. I already had some Arhar | Toor Dal | Pigeon Pea ready in the freezer. So while it defrosted, I decided to rustle up something special as well as quick.This Corn Pulao is a little different, as I decided to add cilantro to the cooking process. This gave it a really fresh and tangy taste which was balanced beautifully by the sweetness of the corn.

Ingredients:
1 cup Basmati rice
3/4 cup sweet corn kernels
1 large onion, sliced
1 tbsp oil
1/4 tsp cumin
8 black peppercorns
1" piece cinnamon
4 cloves
Salt to taste

Wet Grind: 
1 cup cilantro, chopped
6 cloves garlic, chopped
1" piece ginger, chopped
1/2 jalapeno pepper, sliced

Dry Grind:
1 tsp coriander seeds
1/2 tsp cumin seeds

Method:

1. Wet grind the cilantro, ginger, garlic, and jalapeno pepper with a tablespoon of water.
2. Separately dry grind the coriander seeds and the cumin seeds.
3. In a cooking vessel, heat the oil. Add the cumin seeds, peppercorns, cinnamon, and cloves.
4. Add the sliced onions and cook on a medium he till they become transparent.
5. Now add the rice, and fry with the onions for two minutes.
6. Add the cilantro paste, and continue frying for about five minutes or until the raw smell of the ingredients disappears. Now add the coriander-cumin mix. 
7. Stir, add salt to taste, the sweet corn, and 2 and a half cups of water.
8. Bring to a boil, stir, reduce heat to a medium low, cover and cook till done.

Vegan Recipe

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