Makai and Channa Pulao - Corn and Green Chickpea Pulao
Author: Raj Brar
Recipe type: Rice
Cuisine: Indian
Serves: 4-5 servings
- 1 cup basmati rice
- 1 cup corn
- 1 cup green chickpeas (fresh or frozen)
- 2 cups water
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 bay leaf
- 8-10 black peppercorns
- 1 tsp whole cumin seeds
- 1 tsp coriander powder
- ½ tsp red chili powder
- ¾ tsp salt or to taste
- 1 whole lime
- Wash the rice thoroughly and soak it in enough plain water for about 30 minutes. Drain and keep it aside.
- In a medium heavy saucepan, heat oil over medium heat. Add sliced onion, bay leaf and black peppercorns. Sauté until onion turns slightly brown at the edges; stirring frequently.
- Add corn and chickpeas. Add whole cumin seeds, coriander powder, red chili powder and salt. Mix well. Cover and cook for about 5 minutes.
- Add rice and water. Bring it to a boil; reduce heat to medium-low and cover it with a tight lid. Let it simmer for about 10 minutes.
- After 10 minutes of cooking, stir rice once gently. Cover and continue to cook until rice is tender and all the liquid has been absorbed.
- Remove from heat and let it stand for 5 minutes. Discard the bay leaf and squeeze juice of one whole lime over cooked rice.
- Gently fluff the rice with a fork.
- Serve hot with any curry dish or plain yogurt.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/makai-and-channa-pulao-corn-and-green-chickpea-pulao/
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