Makai and Channa Pulao – Corn and Green Chickpea Pulao Recipe

Makai and Channa Pulao – Corn and Green Chickpea Pulao Recipe with step by step photos and easy to follow to instructions:

Makai and Channa Pulao – Corn and Green Chickpea Pulao is a wonderfully delicious combination of flavors and textures. The soft and fluffy rice, tender channa and creamy & crunchy corn infused with earthy cumin and dressed with tangy lime… do I need say more about this dish? Makai and Channa Pulao pairs very well with Simple Tadka Dal for a light yet a very filling meal.

It is a perfect dish for a potluck lunch at your office or for a family picnic; and it will definitely score high at your next party. Try replacing the plain white lumpy rice platter with this beautiful vibrant pulao, you will come back to this recipe over and over again.

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Makai and Channa Pulao is a perfect dish when you are craving flavorful meal but don’t feel like cooking anything complicated. The simple, yet heavenly delicious rice dish with a refreshing yogurt on the side can make a complete meal for any busy weekday night or serve it with any vegetarian or non-vegetarian curry dish.

How to make Makai and Channa Pulao – Corn and Green Chickpea Pulao:

1. Wash the rice thoroughly and soak it in enough plain water for about 30 minutes. Drain and keep it aside.
   
2. If you are using fresh corn, remove the corn from the cob.
   Note: Green Chickpeas (Green Garbanzo beans) are not widely available. If you cannot find it, you can use green peas or regular boiled chickpeas.
   
3. Peel and slice the onion. 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. (Do not brown the onion too much. It will change the color of the pulao to brownish.)
4. Add corn and chickpeas. Add whole cumin seeds, coriander powder, red chili powder and salt. Mix well. Cover and cook for about 5 minutes.
5. Add rice and water. Increase the heat to bring it to boil. When water begins to a boil at the edge of the pot, reduce the heat to medium-low. Cover the saucepan with a tight lid and let it simmer.
6. After about 10 minutes of cooking, gently mix the rice once. Cover and cook until all the liquid has been absorbed and rice is cooked through. 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.
7. Serve warm. Enjoy the delicious Makai and Channa Pulao – Corn and Green Chickpea Pulao !!
   
   
   Makai and Channa Pulao - Corn and Green Chickpea Pulao

    

   

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   Prep time

   5

   Cook time

   30

   Total time

   35

    

   A simply delicious, lightly spicy and a beautiful combination of flavor and textures.

   Author: Raj Brar

   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.

   3.5.3208
   
   

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