I love rice. I especially love basmati rice. This coconut corn pualo may look simple in the photo, but don’t let it fool you. It has the deceptive quality of being one of the most elegant rice dishes I’ve ever eaten. My mom Geetha created the recipe years ago, and I pull it out any time I’m hosting an Indian dinner party. With a bit of onion, garlic and ginger as its base, this rice is subtly scented with whole spices like cinnamon, cloves, and cardamom that blend seamlessly with sweet corn and delicate coconut milk. It’s perfect for a dinner party because it’s mild enough to complement heartier Indian dishes with stronger flavors. Almost like a canvas for other flavors in main courses like lamb kebabs and side dishes like crunchy pan-fried okra, this pulao brings balance to everything else on your plate. Better yet, the day after your dinner party when you’re recovering from the festivities and cleaning up, it’s a perfect snack in a little bowl, just on its own. Did I say it was perfect?

Coconut Corn Pulau

Serves 6-8

 Ingredients

• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2-inch piece of ginger root, peeled and finely minced
• 3 green cardamom pods
• 2 whole cinnamon sticks
• 3 cloves
• 1.5 cups uncooked white basmati rice
• 11 oz can of corn, drained (I like Green Giant’s Niblets)
• 15 oz can coconut milk (shake well before opening)
• 1 cup water
• 1 teaspoon salt

TIP – you will need a medium-sized saucepan with a tightly matching lid

Preparation

1. Heat cumin seeds in oil in saucepan on medium-high flame and once the seeds begin to shimmer and move a little, add onion, garlic, and ginger and sauté until golden and glassy (less than 5 minutes).
2. Add green cardamom, cinnamon stick, cloves and sauté for a couple of minutes.
3. Add uncooked basmati rice and sauté for a couple of minutes, reducing the flame slightly (you don’t want the rice to burn).
4. Add corn and coconut milk, mixing well. Then add water and salt, mix again and cover tightly with lid.
5. Bring to a boil and then lower the heat to a simmer, with saucepan lid slightly ajar (see pics here). Set the timer to 20 minutes which is about how long it will take for the liquid to evaporate and the rice to be cooked through.
6. Remove from heat, transfer to platter and fluff with a fork. Serve immediately.