Baby Corn Pulao

I always love to make one pot meals. The reason behind it is, cooking gets over very quickly, and the best part is I dont have to wash too many vessels.. This Baby Corn Pulao is one such easy and quick rice variety that can be made in a jiffy. This is a flavourful pulao with crunchy baby corns and a magical aroma of freshly ground mint leaves. Goes well with a simple raita. If u serve with any gravy, it would rather be a feast!!

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 30 mins]

Ingredients:

• Basmati Rice – 2 cups
• Baby Corn – 8 to 10
• Onion – 2
• Oil/Ghee – 3 tbsp
• Cloves – 3
• Elaichi – 3
• Bay Leaf -1
• Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Salt – as needed
• Water – 2 cups

To grind into a paste:

• Mint leaves – handful
• Coriander leaves – handful
• Garlic – 4 to 5 cloves
• Ginger – 1 inch piece
• Tomato – 1
• Green Chilly – 1

Method:

• Heat a pressure cooker with oil/ghee and temper with bay leaf, cloves and elaichi. To this add sliced onions and saute. Once the onions become transparent, add chopped baby corn and saute.

• Meanwhile add all the ingredients mentioned under “to grind” in a mixer and grind it into a smooth paste. Add this paste to the onion, baby corn that is frying and mix well.

• Add chilli powder, garam masala powder, salt and saute till the raw smell goes off. U can see that oil has started oozing out. Now add washed basmati rice and mix well.

• Add 2 cups of water. Check for salt. Pressure cook for 1 whistle and simmer for 5 minutes. Once the pressure releases, fluff it with a fork. It might look soggy in the beginning, later when it cools down it will look like separate grains.

Spicy & flavourful Baby Corn Pulao is ready.

Serve hot with any raita.

Tips:

1. U can add  coconut milk instead of water and make the baby corn pulao for a much richer taste.
2. U can skip the chilli powder and increase the number of green chillies, if u prefer a green coloured Baby Corn Pulao 🙂