Ingredients

• 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.