Indian Corn Pilaf

Submitted by evelynathens

"A delicately-spiced pilaf that is so good with Indian dishes."

 

• Ready In: 27mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1⁄2 teaspoon cumin seed
• 2 inches cinnamon sticks
• 4 -5 whole cardamom pods
• 1 cup basmati rice, rinsed and drained
• 2 1⁄4 cups vegetable stock
• 3⁄4 cup thawed corn kernel

directions

1. Heat olive oil in a medium saucepan.
2. Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
3. Add rice and vegetable stock, cover and bring to a boil.
4. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
5. Add corn, cover and heat through, about 2 minutes more.
6. Season with salt and fluff.

Reviews

[chia2160]

very fragrant rice, this looks lovely and made a nice side dish to chicken.

 

[Kittencalrecipezazz]

This was good but definately needs some spice and also garlic (just personal preference) I omitted the pods and used dry spice for the cardamom, thanks Ev!...Kitten:)

 

[Mrs B]

I don't recall ever adding corn to an Indian rice dish before, so this was an interesting experiment for us. I Loved the contrast of the sweet flavours of cinnamon and corn with the sharpness of cumin and cardomom. Very good.

 

[Girl from India]

This is lovely made it twice this week. Once as given, once with chopped 3/4 cup spinach leaves added. Both times it was terrific. Added a green cardamom and 4 peppercorns too with the other spices the second time.This is the perfect way to cook basmati rice in a pulao. Served it with roast chicken and a mixed vegetable raita for a lovely meal. Thank you :) Fay

 

[DJM]

A fragrant, delicious side dish. The kitchen smelled so nice while it was cooking. The crunch of the corn contrasts well with the tender rice.