Corn And Scallion Pulao

• 2 cups Cooked basmati Rice
• 4 Whole Corn (Grated)
• 2 Green Bell Pepper Chopped
• 1 bunch Scallions
• 2 tablespoons Oil
• 1 teaspoon Ginger-green chilli paste
• 1 teaspoon Cumin Seeds
• 2 to 3 teaspoons Garam masala
• Salt to taste
• Sprigs of Corriander leaves for garnish
• 2 tablespoons Freshly grated coconut

1. Boil basmati rice with some salt and oil, exactly till it is well cooked. Do not let it get soggy at all. And let it cool so that each grain of rice is separated. You may even run cold water from stopping the rice from over cooking.
2. Take oil in a pan. Add the freshly grated corn mixture with the liquid also and saute till the excess water evaporates. Remove it in a bowl and keep it aside.
3. Take oil in pan and add oil, cumin seeds, ginger chili paste, diced green bell pepper, and chopped scallions and saute till it is well cooked and then add the corn mixture to it. After few minutes add the already cooked basmati rice , season it with salt and garam masala. Mix it well. Garnish it with fresh coriander leaves and some fresh coconut (optional). Serve it with some raita.

corn, green bell pepper, scallions, oil, gingergreen chilli paste, cumin seeds, garam masala, salt, freshly grated coconut

Taken from food52.com/recipes/15838-corn-and-scallion-pulao (may not work)