Pilaf, also known as pilav, pilau, pulao, palaw, plov, polov, polo, and polu, is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Indian, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Kurdish, Iranian, Pakistani, Swahili (Kenyan and Tanzanian-Zanzibari), Uzbek, Tajik and Turkish cuisines
It’s summers and i wanted to have something mild yet filling. What better than a corn and mint pilaf. It’s less spicy and yet filling. Had handful of corn kernels and since long i was looking for a chance to use them. While exploring internet today i came cross a perfect pilaf recipe in which there was a wide usage of corn kernels. The recipe is adapted from www.marthastewart.com and the link to the original recipe is http://www.marthastewart.com/354038/summer-corn-and-rice-pilaf
I teamed up the Pilaf with some onion & mint raita. Tummy and Mummy happy!!!