Baby corn Pulao

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Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - Rice
  • 5 - Baby corns
  • 1 cup - Finely sliced onions
  • 1 cup - Boiled peas
  • 1 tsp - White pepper powder
  • 1 tsp - Ginger-garlic paste
  • 1 tsp - Chopped coriander leaves
  • 1 tsp - Roasted cashews
  • 1 tsp - Spring onions
  • A pinch of asafoetida
  • Salt to taste
  • Ghee to fry

How to Make Baby corn Pulao

  • Fry the raw rice in 1 tbsp of ghee for five minutes and keep it aside.
  • Cut the baby corn into small pieces.
  • Heat 1 tbsp of oil in a kadai and saute the onions.
  • Add the baby corn, peas, pepper powder, ginger-garlic paste, asafoetida and salt and cook for 5-10 minutes.
  • If needed, add a cup of water to allow the ingredients to cook well.
  • Add the mixture to the 2 cups of rice.
  • Add 5 cups of water and place it in a cooker. Cook for two whistles or till rice is done.
  • Garnish with chopped coriander leaves, spring onions and roasted cashews.