Baby corn Pulao

Recipe by
Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.