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If you want to enjoy a distinctive Indian flavored dish then the Corn flecked rice pilaf will be the right choice for you and your family. It can either be served as a whole or can provide a delicious accompaniment to grilled meat items. The distinctive flavor or rice coupled along with corn sets in a unique blend of taste and can relish your taste buds.
1. Heat the oil in a large saucepan with medium-high heat. 2. Add the onion and cook, stirring it often, for about 3 minutes until they turn to light brown in color. 3. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook it for about 1 minute, stirring it often, until the spices are fragrant. 4. Stir in the broth and bring it to a boil. Reducing the heat to a lower temperature; cover and simmer it for about 35 to 40 minutes until the liquid is absorbed and the rice is tender. 5. Meanwhile, toast the pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until it is fragrant, 1 to 2 minutes. Transfer to another bowl to cool the contents.
6. When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes.
7. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.
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