Corn Casserole is a nutritious and easy to make rice dish that is not like a normal pea casserole. Pulao is an instant ready-made dish that you can eat anytime in a few minutes.
Pulao is usually made by adding vegetables, but there are some people who do not like vegetables in casserole, so they like to make it according to their own. If you get raita, chutney or pickle with casserole, then its taste doubles. Till now you have tried some version of casserole, so today we are going to tell you the best recipe of corn casserole.
15 minutes
20 minutes
2 people
Green Chutney, Pickle, Raita
Basmati rice (250 grams)
Corn seeds (80 grams)
Olive oil (2 tsp)
Onions (1)
Ginger Garlic Paste (1 tsp)
Salt (1 tsp)
Green Chili (4)
Cumin (5 grams)
Bay leaf (1)
Black pepper (1/2 tsp)
Cloves (8)
Hot water (2 cups)
Coriander (Dhania), chopped into pieces (3 tbsp)
Lemon juice (2 tbsp)
Capsicum (sliced)
Coconut, (grated)
Wash basmati rice and soak it in water for 15 to 20 minutes.
Put green chilli, green coriander in the coconut and grind it and make a paste.
Take a pan and add olive oil to it.
Once the oil is hot, add cumin, cloves, bay leaves, black pepper, onion, chopped green chillies, ginger garlic paste and coconut paste in length.
Fry it well and add corn seeds to it.
Take out the rice water and put them in the pan and stir continuously.
Add hot water to it, add a little salt and cook it for 15 minutes.
Once the rice is cooked by 3/4, add lemon juice to it.
Garnish it with roasted capsicum, grated coconut and coriander leaves.
Serve it with cucumber raita.
