Corn Pilaf / Makai Pulov with Chicken65

This is a signature dish of my mom!! This has always been a favorite at my place when we were kids. When mummy use to make this me and ma bro looked at each others plates just to check if the other has got a bigger portion. I couldn’t believe that the preparation was so easy. Without more chit chatting, I bring to you the recipe for Corn Pilaf…thanks mommy
Ingredients

Corn kernels – ¼ cup
Ghee – ¼ tbsp
Oil – ½ tbsp
Onion medium size- 1 chopped
Cardamom – 1
Cashewnut -6
Raisin 8-10
For Steam rice

Basmati Rice – 1 cup
Water – 2 cups
Salt – to taste
To Temper

Cumin seeds ½ tsp
Musturd seed ½ tsp
Cinnamon – ½ inch piece
Cloves -2
Bay leaves 2
Masala

Ginger garlic paste  - ¾ tsp
Garam Masala powder  – 1 tsp
Red chilli powder – ½ tsp
Turmeric ¼ tsp
Coriander powder ½ tsp
Directions

Wash rice and soak for 15 minutes.
Add water and salt to the pot. Use double the amount of water as rice.
Bring rice and water to boil over high heat with the pot uncovered.
Cover the rice after boiling and reduce the heat to a simmer. Let the rice steam for 10 minutes before checking it. Test the consistency to see if it’s soft enough. If the rice is too hard, cover it and add a few drops of water.
Remove the rice from the heat and keep it aside to cool.
In a frying pan heat oil and ghee add the items under ‘to temper’ with ginger garlic paste.
Add onion and saute till slightly browned. Then add the masala and saute till raw smell leaves and it turns color as shown below and add corn.
Add required salt, keep in mind we have already added salt in steam rice.
Add corn mix to the steam rice.
Serve hot with raita or kadi.