Give your lunch a tasty twist with this colorful white rice dish. Traditionally Indian, the pulao is one dish that can be cooked in a variety of ways. Try out this one with corn, peas, tomatoes and onions. Serve with easily made sweet-and-spicy yogurt to make your meal complete and wholesome!

Ingredients

For the Pulao

• White Rice                                                          1 cup
• Sweet Corn                                                         50 grams
• Peas                                                                    50 grams
• Onion, sliced long                                                1 medium
• Tomato, chopped                                                 1 medium
• Cumin Seeds                                                       1/2 teaspoon
• Salt                                                                     To Taste
• Turmeric Powder                                                 1/3 teaspoon
• Red Chilli Powder                                                 1/4 teaspoon
• Coriander Powder                                                1/2 teaspoon
• Garam Masala                                                      1/2 teaspoon
• Green Chilly, chopped (optional)                           1 small
• Water                                                                  2 cups (Twice the rice)
• Cooking Oil                                                          2 tablespoons

For the Yogurt

• Fresh or canned Yogurt                                        1 cup
• Sugar                                                                  1 teaspoon
• Red Chili Powder                                                 1/4 teaspoon
• Roasted Cumin Powder                                        Pinch

Procedure

1. Wash the rice 2 – 3 times with water, until the starch is washed away and the discarded water is no longer completely white. Then soak the rice in 2.5 cups water for about 1/2 an hour.
2. Place a pressure cooker over medium heat and add cooking oil in it. Wash the corn and peas and keep aside.
3. Once the oil heats up, add the cumin seeds. As soon as they crackle, add the chopped green chilly and onion.
4. Stir-fry the onions and green chilly until the onions become translucent and soft. Then add the chopped tomato.
5. Stir-fry everything for 2 – 3 minutes and then add the salt, turmeric powder, red chili powder, coriander powder and garam masala. Stir everything.
6. Now pour in the water. Also add the washed corn and peas. Gently stir once.
7. Drain the rice and as soon as the water in the cooker comes to a light boil, add the drained rice to it.
8. Gently stir one last time and then close the lid of the cooker. Increase flame to high.
9. After about 3 whistles, reduce the flame to low. Let the pulao simmer for 5 – 7 minutes. Then turn off the flame.
10. While you wait for the steam to escape from the cooker, prepare the yogurt. Put the yogurt in a bowl and beat it with a spoon to a thick flowing consistency.
11. Then add the sugar to it and again beat it lightly. Pour it in a bowl and sprinkle the red chili powder and roasted cumin powder on top.
12. After the steam completely escapes from the cooker, open the lid and scoop out the ready pulao into a serving dish or plate. Enjoy with the sweet and spicy yogurt!

Preparation Time: 20 minutes (excluding rice soaking time)
Serves: 2 – 3