Pilaf with corn
Description
The recipe won't take much time. This is one of the most delicious and original rice dishes I've ever come across—the abundance of spices and seasonings makes it so fragrant and aromatic, it simply takes your breath away! Chili pepper adds spiciness to the pilaf, while corn brings sweetness: in my opinion, this combination is absolutely perfect ;) The rice turns out fluffy, tender, and melts in your mouth... Anyway, once you've tried it, serve it hot.
Instructions
- 1
Step 1
Rinse the rice thoroughly and cover with clean cold water for about 1 hour.
- 2
Step 2
Wash the chili, peel and slice it.
- 3
Step 3
Peel and mince the garlic.
- 4
Step 4
In a high-sided skillet or thick-walled pot, heat the butter and vegetable oil.
- 5
Step 5
Place the spices in hot oil and fry, stirring, for 1 minute. Then add the chili (cook for half a minute), followed by the minced garlic and ginger (another 30 seconds, stirring constantly). After that, pour the broth into the pan and season with salt.
- 6
Step 6
Drain the water from the rice and add it to the frying pan. Cover with a lid and cook over low heat for 15 minutes—until the rice is almost done.
- 7
Step 7
Open the can of corn.
- 8
Step 8
Add corn and herbs to the rice, stir. Turn off the heat and let it stand, covered, for 5–10 minutes. Then stir once again, transfer to a serving dish, and serve. This Indian-style corn pilaf goes perfectly with refreshing light sauces based on natural yogurt and/or tomatoes.