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This week is my invention’s week 🙂 One more recipe am pretty proud of… a recipe for the most part stolen from outside but with a touch of my own. Here’s an oxymoron for a rice dish! Spicy Sweet-Corn Rice which in fact in a way is a corn biryani! Its sweet, its tangy and its weirdly spicy! Most of the dishes that are an instant hit at home are filled with such extreme combo of flavors… here’s how i make it…

Spicy Corn Pulao / Sweet Corn Biryani Recipe 

Onion – 1 medium sized
Tomato Puree – 1/2 a cup
Sweet Corn kernels – 1/2 a cup
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1/4 tsp
Coriander Powder – 1/4 tsp 
GGP – 1/2 tsp
Cumin Seeds – 1 tsp
Salt and pepper to taste
Oil to saute 

Saute finely chopped onions in oil along with cumin seeds and GGP.
Once they are golden brown, add the tomato puree and let it cook.
Now bring in the masalas and cover to cook for some more time.
Meanwhile, soak biryani rice for at least 15 minutes and keep aside.
Add the sweet corn kernels in the pan along with the gravy and let it cook for 10 minutes.
Drain and add the rice with a little more oil to fry well.
Mix salt and pepper as required, cook in a rice cooker.
Serve hot with papadams!

You can add Green Peas or Spring Onions too according to your taste!

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