Ingredients

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

How to Make Baby corn Rice

• Fry the rice in 1 tbsp of ghee for 5 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 1/2 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.
• Allow 3 whistles.
• Garnish with chopped coriander leaves, spring onions and roasted cashews.