Baby Corn Rice | Baby Corn Pulao
The Baby Corn Pulao is a flavorful and delicious rice preparation, combining baby corn, rice, tomatoes, aromatic herbs, and a blend of spices.
Ingredients
Main Ingredients For Baby Corn Pulao
- 1 cup basmati rice or seeraga samba or any regular rice or 200 grams basmati rice
- 100 to 150 grams baby corn or 12 to 14 baby corns
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 1 small to medium tej patta (indian bay leaf)
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 small star anise (chakriphool) – optional
- 50 grams onion or 1 medium onion finely chopped or ⅓ cup finely chopped onion
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chilli powder (or cayenne pepper or paprika)
- ½ teaspoon Coriander Powder (ground coriander)
- 1.5 to 2 cups water for pressure cooking
- salt as required
- 1 to 2 tablespoon chopped coriander leaves for garnish
For The Ground Paste
- 65 grams tomato or 1 medium tomato or ½ cup chopped tomatoes
- ¼ cup chopped coriander leaves
- 1 or 2 green chilies – chopped
- ½ inch ginger – chopped
- 3 to 4 small to medium garlic cloves – chopped
Instructions
Soaking Rice
- Rinse 1 cup rice first a couple of times in water. Then soak in enough water for 30 minutes.
- After 30 minutes, drain the rice and keep aside.
Preparing The Ground Paste
- When the rice is soaking, prepare this ground paste. Take the chopped ingredients – tomatoes, coriander leaves, green chilies, ginger and garlic cloves in a small chutney grinder jar.
- Without adding any water, grind to a chutney like consistency. Keep aside.
Making Baby Corn Rice
- Heat oil in a 2 liter pressure cooker.
- Add the following spices and saute on low heat till they crackle – cumin seeds, cinnamon, tej patta (Indian bay leaf), green cardamoms, cloves and star anise (optional). Make sure not to burn the spices.
- Next add finely chopped onion. Stirring often saute the onions till they become golden on low to medium heat.
- Then add the ground paste carefully. Take care as the mixture may splutter. Stir and saute for 1 to 2 minutes on low heat.
- Next add the spice powders – turmeric powder, red chili powder and coriander powder. Stir and mix very well.
- Add sliced or chopped baby corn (100 to 150 grams baby corn). Stir and then add the rice.
- Stir and mix the rice with the rest of the ingredients.
- Add 1.5 to 2 cups of water. Add water depending on the quality of rice. I added 1.75 cups water.
- Add salt as required. Stir and mix very well gently. Check the taste of the stock and it should taste a bit salty.
- Pressure cook baby corn pulao on medium heat for 2 to 3 whistles or 8 to 10 minutes. If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.
- Let the pressure come down naturally on its own and then only remove the lid. Fluff the rice gently with a fork.
- Serve baby corn rice with a side raita or a veggie salad or with plain curd. It can also be packed for tiffin box.
Nutrition
Calories: 564kcalCarbohydrates: 97gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 831mgPotassium: 416mgFiber: 7gSugar: 7gVitamin A: 640IUVitamin C: 20mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!