Corn Pulav

This non-traditional pulaav is an easy dish to start with. I personally love the colourful paring of white rice and fiery orange curry! The liberal use of coconut not just gives the delicately flavoured rice its unique texture, but also lends a robust full-bodied flavour to the spicy gravy. A perfect Sunday evening accompaniment, it takes all of 45 minutes to whip this up, and even lesser to disappear from plates!

Corn Pulav with Coconut Curry 

Prep Time: 15 min      Cooking time: 30 min         Serves: 4



For the Curry
1/2 tea cup coconut
2 pieces of kashmiri chilli
4 cloves garlic
1/4 tea cup curd
1 1/2 tbsp gram flour
1/2 tbsp ghee
1/2 tsp cumin seed
salt to taste

For the Pulav
2 tea cup rice (cooked)
3/4 tea cup corn (boiled)
1 onion (finely chopped)
1 1/2 tsp chilli ginger paste
1/3 tea cup coconut
2 tbsp coriander
1/2 tsp garam masala
1 tbsp ghee
1/2 tsb cumin seed
salt to taste


For the Coconut Curry

  1. mix coconut, garlic, and kashmiri chilli in a mixer
  2. add 1 1/2 tea cup of water to the mix and liquidise it
  3. in a pan, heat the ghee and cumin seed till it crackles then add the coconut gravy
  4. mix the gram flour with the curd and add it to the gravy
  5. add some salt and let it boil for sometime
  6. add some water for thinner consistency (optional)

For the Pulav 

  1. heat the ghee and cumin seed till it crackles
  2. add the onions and fry for a few minutes
  3. add the coconut, coriander, salt, garam masala and the chilli ginger paste
  4. add the corn and rice and mix well
  5. Serve hot with coconut curry

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