Corn and Scallion Pilaf
A unique and delicious pilaf recipe that has sweetness from the corn and flavors from spices. Its not spicy but very flavorful. Serve it with some raita.
Servings: 4 servings
Ingredients
- 1 ½ cup Long grain Rice, (Basmati) soaked
- 1 cup grated corn approx. from 2 corn
- 1 corn on cob kernels removed
- 1 bell pepper Green or red, chopped
- 3-4 scallions whites and green part separated, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp ginger
- 1 tsp green chili paste
- 2 tsp garam masala
- ¼ tsp turmeric powder
- 1/3 cup cilantro chopped
Instructions
- Wash rice couple of times with cold water to rinse of the starch from it. Soak rice for at least 10-20 mins. After, soaking boil about 2.5 cups of water, add rice to it and let it cook for exactly 11-12 minutes. Do not over cook it. Don’t cook rice to a point where it turns mushy. We want to keep the grains separate.
- After 12 minutes, drain rice in a strainer. Run cold water on it until it stops steaming further and rice is cool to touch.
- Let it sit until you work on the next step. (Sometimes, I leave it in fridge or counter top for few hours to let it dry out a little bit)
- With the help of grater, grate two corn. You will get some liquid also. Set it aside.
- With the other corn, I microwave it with the husk for about 2-3 minutes to cook the kernels. Once, it is out remove kernels using a knife. Be safe. Reserve this to use at the end.
- Heat a pan, add the oil. Once the oil is hot enough, add cumin seeds. As soon as they splutter add bell peppers and white part of the scallions. Add the ginger and chili paste too.
- Saute it until it is slightly cooked.
- Add the grated corn with the liquid that was released while grating.
- Cook this mixture for about 10 minutes or until it starts drying out a little bit. I let it stick slightly and then stir it up. The idea is to dry it out so when we mix the rice, it does not make it mushy and the grains stay separated.
- Once you feel the mixture is dried out a little bit and cooked, add in the spices one by one. Mix it well.
- Now, add the rice little at a time. While stirring the rice into the mixture be careful to fold rather than just regular mixing up. You want to be very careful to not break the grain and want to retain the long shape of Basmati rice. If you mix it roughly, the grains will break.
- Mix until all the rice gets incorporated. I covered the pot with a lid and let it cook at a very slow flame for another few minutes until it looked perfectly cooked and the grains were dry, separated. Be careful not to scorch the bottom of the rice.
- Cook it for few seconds and turn off the flame.
- Garnish with green part of the scallions and cilantro.
- Serve it with some cool, refreshing raita.
Notes
Sometimes, I cook rice very early in the day and let it sit in the fridge or counter top to dry out a little bit. That way it helps keep grains separated and not turn them mushy.
Another tip is to add a tbsp of oil once you drain the rice. That also helps keep grains separate. Be gentle while you mix the cooked rice to the corn mixture.
Timer is a must so that the rice is not overcooked. Did you try this recipe? Tag @pistachiodoughnut on Instagram and hashtag #pistachiodoughnutrecipes
Another tip is to add a tbsp of oil once you drain the rice. That also helps keep grains separate. Be gentle while you mix the cooked rice to the corn mixture.
Timer is a must so that the rice is not overcooked. Did you try this recipe? Tag @pistachiodoughnut on Instagram and hashtag #pistachiodoughnutrecipes