Sweet corn is always a hit among adults and kids. Apart from corn on the cob, there are several ways to spice up this humble corn. Try the corn sundal or this pilaf and you will start appreciating corn with a whole new level of respect. This pilaf is not heavy on spices, but is very flavorful and versatile. It makes for a great picnic or lunchbox recipe and will make a tasty and delicious dinner paired with paneer masala. Add colorful peppers, green peas and carrot and make it a wholesome meal. I love the crunch and subtle sweetness of corn and mixed with spices and fragrant basmati rice, it makes a great one pot meal.
1 cup basmati rice, washed and soaked in water for at least 30 minutes.
1/2 cup fresh or frozen organic corn
1/2 medium onion, finely chopped
1 Thai green chili, chopped
1/2 teaspoon whole peppercorns
1 one-inch piece ginger, minced
5 cloves garlic, minced
1 small stick cinnamon
2 green cardamom
1 bay leaf
1 tablespoon oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
1. Heat 1 teaspoon oil in a large pot and when its hot, add cloves and cinnamon, cook for a minute.
2. Add onions and sauté till they begin to brown.
3. Add minced ginger, garlic, green chili, peppercorns and cashews. Cook for couple of minutes.
4. Remove from heat and it let it cool. Grind to a smooth paste with little water when completely cooled.
5. Heat remaining oil in the pot and add bay leaf and cardamom. Cook for a minute.
6. Add ground paste, corn, cilantro and mint. Cook for 3 minutes over medium heat.
7. Add drained rice and sauté for couple of minute, without breaking the grains.
8. Add 2 cups of water and salt, bring it to a boil.
9. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes or until the all the water is absorbed and rice is cooked.
10.Gently fluff with a fork and serve hot.