Summer Corn & Mint Pilaf

by Shaheen Ali

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!!!

Print Recipe
SUMMER CORN AND MINT PILAF
Course main course
Cuisine asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course main course
Cuisine asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. In a pan melt 1 tbsp of butter. Add washed and drained basmati rice into it and stir until it is well coated.
  2. Add 2 cups of water and set the flame on high and bring it to boil.
  3. Now reduce the heat to medium and close the lid and simmer the flames.
  4. Cook the rice till the water is absorbed and the rice is soft and tender.
  5. Remove from heat, uncover, and fluff with a fork.
  6. Now in another pan heat the remaining butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper.
  7. Keep stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
  8. Now combine rice and corn mixture in a large bowl. Add mint, and give a quick toss. Add salt and pepper to taste.
  9. Serve Hot !!!
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