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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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 servings

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.