Makai and Channa Pulao - Corn and Green Chickpea Pulao
 
Prep time
Cook time
Total time
 
A simply delicious, lightly spicy and a beautiful combination of flavor and textures.
Author:
Recipe type: Rice
Cuisine: Indian
Serves: 4-5 servings
Ingredients
  • 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
Instructions
  1. Wash the rice thoroughly and soak it in enough plain water for about 30 minutes. Drain and keep it aside.
  2. 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.
  3. Add corn and chickpeas. Add whole cumin seeds, coriander powder, red chili powder and salt. Mix well. Cover and cook for about 5 minutes.
  4. 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.
  5. 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.
  6. Remove from heat and let it stand for 5 minutes. Discard the bay leaf and squeeze juice of one whole lime over cooked rice.
  7. Gently fluff the rice with a fork.
  8. 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/