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Baby Corn Rice | Baby Corn Pulao

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The Baby Corn Pulao is a flavorful and delicious rice preparation, combining baby corn, rice, tomatoes, aromatic herbs, and a blend of spices.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 564 kcal

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
Keyword Baby Corn Rice | Baby Corn Pulao
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