Poha Pulao

Ingredients

• 1½ cups red rice poha 
• 1½ tablespoons oil
• 1 teaspoon cumin seeds
• 2 green cardamoms
• 2 bay leaves
• 3-4 cloves
• 1 inch cinnamon stick
• 2 green chillies, slit
• ¼ cup sweet corn, boiled
• ¼ cup green peas, boiled
• ½ small cauliflower, cut into small florets and blanched
• 1 small tomato, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ½ teaspoon coriander-cumin powder
• Salt to taste
• A pinch of sugar
• ½ lemon
• 2 tablespoons chopped fresh coriander leaves
• Freshly grated coconut for garnish
• Coriander sprig for garnish 

Method

1. Place a sieve in a bowl, add Tata Sampann Red Rice Poha and wash it thoroughly with sufficient water.
2. Heat oil in a non-stick pan, add cumin seeds, green cardamoms, bay leaves, cloves, cinnamon stick, and sauté till fragrant.
3. Add green chillies and sauté for a few seconds. Add sweet corn, green peas, cauliflower, tomato and sauté well. Cook for 1-2 minutes.
4. In the poha, add turmeric powder, red chilli powder, garam masala powder, coriander-cumin powder, salt and a large pinch of sugar. 
5. Add the poha mixture to the pan, squeeze lemon juice into the pan and add chopped coriander and mix well. Cook for 1-2 minutes.
6. Transfer to a serving dish, garnish with grated coconut and coriander sprig. Serve hot.