Baby Corn Pulav

Total Time:
15-30 minutes
Serves: 2
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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Ingredients

  • 1 cup - basmati rice
  • 10-12 - baby corns
  • 2 - onions
  • 2 cups - coconut milk
  • 1 - bay leaf
  • 1" piece - cinnamon
  • 2 or 3 - cloves
  • 2 - cardamom
  • salt as needed
  • 2 tbsp -oil/ghee
  • To grind: 1/2 bunch - mint leaves
  • 2 pods - garlic
  • 1/4 inch - ginger
  • 2 tbsp - grated coconut
  • 3 - red chillies
  • 2 - green chillies
  • 1/4 tsp - garam masala powder

How to Make Baby Corn Pulav

  • Soak the rice for half an hour, drain the water, fry in 1/2 tsp of ghee for 2 minutes and keep aside.
  • Cut the onions lengthwise and the baby corns into bite-size pieces.
  • Pressure-cook the baby corns (up to 3 whistles).
  • Grind all the ingredients under the 'to grind' table.
  • If cooking directly in a pressure cooker, heat ghee/oil and add the whole spices - bay leaf, cinnamon, cardamom and cloves.
  • Then add the onions and fry until they turn transparent.
  • Add the ground masala and fry until the raw smell disappears.
  • Add coconut milk and the cooked baby corns and bring to boil.
  • Add the rice and salt and mix well.
  • Cook covered on low flame without the pressure regulator for 8-10 minutes.
  • Serve the pulav hot with raita.
  • Recipe and Image courtesy: Rak`s Kitchen
  • http://www.rakskitchen.net/

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