Corn Pilaf

Name: Corn Pilaf
Ingredients: 3 cups Basmati Rice (raw); 2 Tablespoons Butter; 1 teaspoon Fennel Seeds; 2 whole Cardamom Pods; 2 whole Cloves; 1 teaspoon Cinnamon Powder; 1 whole Bay Leaf; 2 whole Green Chilies, Slit; 1 Tablespoon Ginger Paste; 1 Tablespoon Garlic Paste; 1 whole Onion, Sliced; 2 teaspoons Salt Or More; 1 cup Coconut Milk; 2 cups Chicken Stock; 1-1/2 cup Water; 1 cup Cooked Corn Kernels; 1/4 cups Cilantro, Chopped

17 ingredients

6 steps

Ingredients

3 cups Basmati Rice (raw)
2 Tablespoons Butter
1 teaspoon Fennel Seeds
2 whole Cardamom Pods
2 whole Cloves
1 teaspoon Cinnamon Powder
1 whole Bay Leaf
2 whole Green Chilies, Slit
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1 whole Onion, Sliced
2 teaspoons Salt Or More
1 cup Coconut Milk
2 cups Chicken Stock
1-1/2 cup Water
1 cup Cooked Corn Kernels
1/4 cups Cilantro, Chopped

Directions

1

Wash the basmati rice in running water and soak in excess water for at least 30 minutes. I soaked mine for hours.
2

Heat butter and let it melt. Once hot, add the fennel seeds, cardamom, cloves, cinnamon and bay leaves. Saute for a minute. Add the green chilies and cook for 30 seconds. Then add the minced ginger and garlic and cook for another 30 seconds.
3

Add the onions and little salt. Cook covered for 8 minutes over a gentle flame, until lightly browned. Pour in the coconut milk, chicken stock and water. Bring it to a boil. Once bubbling, reduce the flame. Add the cooked corn kernels, cilantro and pre-soaked rice. Stir well to combine.
4

Cook covered for 15 minutes. Switch off the flame and leave it untouched for 15 minutes.
5

Before serving, streak with a fork to fluff the rice well.
6

Serve hot with raita, pappads and spicy curry. I served mine with kathirikai chalna (baby eggplant cooked in tamarind-coconut gravy).