A Symphony of Sweet and Savory: Corn Kalonji Pulao Recipe
Embark on a culinary adventure with this unique and flavorful Corn Kalonji Pulao recipe! This fragrant rice dish features fluffy basmati rice studded with sweet corn kernels, green peas, and the intriguing complexity of nigella seeds (kalonji). The result is a delightful interplay of sweet, savory, and slightly bitter notes, making it a perfect side dish for any Indian meal.
What is Kalonji?
Kalonji, also known as nigella seeds, are tiny black seeds with a unique flavor profile. Often described as having an oregano-like aroma with a hint of bitterness similar to mustard seeds, kalonji adds a fascinating depth of flavor to this pulao recipe.
Why You’ll Love This Recipe:
- Unique Flavor Combination: The combination of sweet corn, fragrant spices, and the subtle bitterness of kalonji seeds creates a truly captivating taste experience.
- Easy to Make: This recipe comes together in under 30 minutes, making it a perfect weeknight side dish.
- Customizable: Feel free to adjust the spice level to your preference or add other vegetables like chopped carrots or bell peppers for extra flavor and texture.
- Healthy and Nutritious: Packed with vitamins, minerals, and fiber from the rice, vegetables, and yogurt, this recipe is a delicious and nourishing addition to your meal plan.
Ready to explore the exciting world of Corn Kalonji Pulao? Let’s get cooking!
You might like following recipes as well:
- Bahar-e-paneer pulao recipe
- Quick Peas pulao in microwave
- Flavorful fresh fenugreek leaves with rice.
Corn Kalonji Pulao recipe
This Corn Kalonji Pulao recipe is a unique and flavorful addition to your vegetarian repertoire. So, ditch the ordinary and embrace the delightful complexity of kalonji seeds!
Ingredients
For the Rice:
- 1 cups Basmati rice soaked in water for 15-20 minutes
- 1 ½ cups water
For the Flavorful Base:
- 2 tablespoons oil
- 1 tsp cumin seeds jeera
- 1 tsp nigella seeds kalonji
- 1 tsp fennel seeds saunf
- 2 green chilies slit lengthwise
- 1 bay leaves
- 4 cloves
- 4 green cardamoms elaichi
- 2 sticks cinnamon
- 1 cup finely chopped onions
- 1 tsp ginger-garlic paste
- ½ cup fresh yogurt
- A big pinch of turmeric
For the Veggies and Spices:
- 1 cup sweet corn fresh or canned
- ½ cup green peas frozen or fresh
- 1 tsp kasuri methi dry fenugreek leaves
- ½ tsp red chili powder
- 1 tsp garam masala
- Salt to taste
Instructions
- Cook the Rice: In a separate pot, cook the soaked basmati rice in 1 ½ cups of water or following the package instructions or your preferred method. Fluff the cooked rice with a fork and set aside.1 cups Basmati rice, 1 ½ cups water
- Temper the Oil: Heat oil in a heavy-bottomed pan or pot over medium heat. Once hot, add the cumin seeds, nigella seeds, and fennel seeds. Let them splutter and release their aroma.2 tablespoons oil, 1 tsp cumin seeds, 1 tsp nigella seeds, 1 tsp fennel seeds
- Introduce the Aromatics: Add the green chilies, bay leaves, cloves, green cardamoms, and cinnamon sticks. Sauté for a minute until fragrant.2 green chilies, 1 bay leaves, 4 cloves, 4 green cardamoms, 2 sticks cinnamon
- Caramelize the Onions: Add the chopped onions and a pinch of turmeric. Sauté until the onions turn translucent and softened.1 cup finely chopped onions, A big pinch of turmeric
- Spice Up the Mix: add ginger garlic paste, stir in the red chili powder and garam masala. Cook for a few seconds, allowing the raw aroma of the spices to vanish.½ tsp red chili powder, 1 tsp garam masala, 1 tsp ginger-garlic paste
- Incorporate the Creamy Element: Add the kasuri methi (dry fenugreek leaves) and cook on low heat for about 2 minutes, releasing the flavor of the fenugreek.1 tsp kasuri methi
- Welcome the Vegetables: Add the sweet corn and green peas. Sauté for 3-4 minutes, or until the peas become tender-crisp.1 cup sweet corn, ½ cup green peas
- Yogurt for Richness: Pour in the fresh yogurt and cook on low heat for another 2 minutes, allowing the yogurt to infuse the vegetables and spices.½ cup fresh yogurt
- Season and Combine: Season with salt to taste. Finally, add the cooked basmati rice to the pan with the flavorful mixture.Salt to taste
- Fluff and Serve: Gently fold everything together using a fork. Fluff the rice to separate the grains and serve hot. Enjoy the symphony of sweet and savory flavors in your Corn Kalonji Pulao!
Notes
- Don’t have fresh fenugreek leaves? You can substitute 1 teaspoon of toasted and ground fenugreek seeds for a similar flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat before serving.
