Sweet corn pulav is a flavorful variety rice. Soya chunks add protein to the rice. This is perfect for the lunch box. The flavorful rice goes well with raita/ gravy. Quick rice which can be prepared with 30 minutes. I have already said about my addiction for onion but my sister is exactly the opposite. Growing up she won’t eat onion. Mom used to cook most of the dishes in two versions. One with onion for me and other without onion for her. Slowly her obsession for onions gradually reduced and at one stage she started eating dishes cooked with onion, if onion is grounded. To tackle the onion confusion she started grinding onion in that case we both will be happy. This sweet corn pulav is one such version. I have altered Amma’s sweet corn pulav a bit according to our taste. Be it mixed vegetable, peas or corn this ground paste makes any variety rice extra special. Amma pairs it with kurma or raita. This is one of our special weekend lunch with raita and vadam.
Soya chunks was not in my Amma’s sweet corn recipe. Last year when we went to New York trip my friend Manasa made vegetable rice with soya chunks. She said to add some protein during variety rice days, she follows this. I liked her idea. I remember Amma using soya chunks for Brinji so I started adding soya chunks whenever I am cooking variety for lunch without great protein addition. Onion, garlic and ginger paired with fennel seeds and poppy seeds makes the fresh ground paste super yum. This adds a delicious taste to the pulav. Since the green chilli is grounded even my kid likes this. Without chilli flakes this is tasty kids friendly lunch box special rice. I usually prepare variety rice with coconut milk, Couple of years ago one of my friend suggested adding coconut to the rice, Coconut makes the rice aromatic. Being a big fan of coconut flavor I am not skipping coconut these days. Busy days call for quick lunch box recipes. This rice can be prepared within 30 minutes. Ground paste can be made previous night and kept refrigerated. Morning saute everything and add water, sweet corn pulav is ready. Sweet corn pulav can be prepared previous night and consumed next day if refrigerated. Indian version sweet corn rice is flavorful, easy and quick.
Ingredients: Basmati Rice - 3/4 cup soaked and drained Corn - 3/4 cup Mini soya chunks - 3 tbsp Salt - as needed Water - 2 cup To temper: Cardamom Pods - 2 Cinnamon Stick - 2 inch Clove - 1 To grind: Oil - 1 tsp Onion - 1 Green chilli - 1 Garlic pods - 2 Ginger - 1 inch Coconut (Fresh/Frozen) - 3 tbsp Poppy seeds - 1/8 tsp Fennel Seed powder - 1/8 tsp How to make Sweet corn pulav with step by step pictures:
Soak rice in warm water for 15 minutes and drain water Microwave mini soya chunks for 2 minutes with 1/4 cup of water. Let it cool, squeeze the water well Sprinkle some water to the fresh corn and defrost in microwave for a minute Add 1 teaspoon oil to the pan, when oil is hot add fennel seeds, poppy seeds and let it splutter Add garlic, ginger and sauté Add onion and cook till onion becomes translucent Add coconut and give the quick stir. Let it cool Grind them into fine paste without adding water Add 1 tablespoon oil in a heavy bottomed pan. When the oil is hot, add whole spices and cook for 30 seconds Add the ground paste and cook for 2-3 minutes
Add the soya chunks and sauté for a minute. Add sweet corn and sauté for a minute
Add rice and sauté for a minute Add water, close the lid and cook for 12 - 15 minutes or till it is done. Fluff and serve with gravy/raita
