Baby Corn Pulao Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Basmati rice - 1 cup
Water - 1.5 cups
Baby Corn - 8 cut into small pieces
Big Onion - 1 cut lengthwise
Curd - 1 tbsp
Salt - to taste
To Temper:
Bayleaf - 1/2Cloves - 2
Cardamom - 2
Ghee - 1 tbsp
Oil - 1 tsp
To grind:
Big Onion - 1 chopped roughlyGarlic - 5 pearls
Ginger - 1/2 inch piece
Turmeric powder - a genrous pinch
Red Chilli powder - 1 tsp
Dhania powder - 1 tsp
Garam masala powder - 1/2 tsp
Method:
- Grind the ingredients listed under 'to grind' with little water and grind to a fine paste. Soak basmati rice for 15-20 mins, drain water. Add a tsp of ghee and saute the rice in a pan for 2mins till the moisture leaves. Set aside.
- In a pressure cooker, heat oil + ghee add the items listed under 'to temper' saute for a minute. Then add onions and saute till slightly browned. Then add the masala paste and baby corn, saute till raw smell completely leaves.It may take around 5-7 mins.
- Then add curd, required salt and give a quick stir. Then add rice and water and pressure for 3-4 whistles in medium flame. Wait till pressure releases then fluff it up with fork gently without breaking the rice.
My Notes:
- You can use the same recipe to make sweet corn pulao too.
- Adjust spice level according to your taste buds. The measurement above is medium spicy.
- You can serve it with plain or onion raita.
