Quick & Flavorful Baked Corn PulaoVeg

1

In a pan, heat the oil over medium heat.

2

Add the onions and sauté until they become caramelized.

3

Stir in the ginger and garlic paste.

4

Once aromatic, add the boiled yellow corn, sliced baby corn, and mushrooms.

5

Pour in the tomato puree and add the chopped coriander.

6

Season with coriander and cumin seed powder, red chilli powder, turmeric, garam masala, and salt.

7

Mix well and let the vegetables cook for about five minutes.

8

Once the moisture from the tomato puree has evaporated, stir in the cream and turn off the flame.

1

Boil the rice in water seasoned with cloves, cinnamon, cardamom, bay leaf, peppercorns, and salt.

2

Once cooked, drain the excess water and let the rice cool completely.

1

In a baking dish, spread a layer of the cooked vegetable mixture.

2

Follow with a layer of the prepared boiled rice.

3

Drizzle a little ghee over the top and garnish with fried onions.

4

Cover the dish securely with aluminum foil.

5

Place it in a preheated oven at 180°C and bake for 10 minutes.

6

Once finished, you can either serve it in layers or gently toss everything together before serving.