Corn pulao recipe

Wash and soak rice in water for 20 minutes.Drain the rice and keep aside.

Heat a pan on medium heat. Once hot, add the oil and then add the bay leaf, cumin seeds, green cardamom, black cardamom, and cloves. Add ginger-garlic paste. Saute until the spices are fragrant, around 30 seconds. Then add the sliced onion and green chili and cook for 3 to 4 minutes until the onions turn light golden brown in color. Add corn and cook for two minutes

Add water, salt and let it all come to a boil. Once the water starts boiling, add the rinsed and drained rice to the pan. Stir. Cover the pan with a lid and let it cook for 10 minutes on medium heat. After 10 minutes check the rice, if it isn’t done cook for additional 5 minutes.

Remove the lid and mix the rice well.

Transfer the cooked rice to a serve plate and serve hot with yoghurt or raita.