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/