Ingredients

• 2 cups - rice (any type or Basmati tukda)
• 12 - baby corn (slit in halves)
• 1 cup - onion (thinly sliced)
• Carrots (diced)
• 1 cup - tomato (chopped)
• 2 tsp - green chillies (chopped)
• 1 tsp - cumin seeds
• 1 tsp - mustard seeds
• 2 - bay leaves
• 2 - dried whole red chilli
• 1/2 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - paprika
• 1 tsp - garam masala
• Salt to taste
• 1/4 cup - chopped coriander leaves
• 4 cup - water
• 3 tbsp - vegetable oil
• 2 tsp - chopped red or green chilli pickle

How to Make Baby Corn Rice with green chilli pickle

• In a bowl, add sugar, baking soda, flour and salt.
• In another bowl, combine the eggs, pumpkin and oil and butter.
• Add into dry ingredients until moistened.
• Fold in apples.
• Fill paper-lined muffin cups two-thirds full.
• Bake at 350 degrees for 35-40 minutes or until golden brown.
• Heat oil in a pressure cooker and add bay leaves, cumin seeds, dried whole red chilli and mustard seeds.
• As crackling starts add sliced onions, saute for 5 minutes till onion becomes dark brown in colour.
• Now add all spices, 1/2 tsp garam masala and salt in the sequence given above.
• Mix well.
• Add chopped tomatoes, green chillies and saute till oil comes out.
• To this add baby corn slits and diced carrots.
• Add washed rice and chopped coriander leaves.
• Top up with 4 cups water and 1/2 tsp garam masala.
• Cover the lid and cook for 1 whistle.
• Let all steam come out before opening the lid.
• Garnish with chopped red chilli pickle and chopped coriander leaves.
• Serve hot with mint chutney.
• Recipe Courtesy: Cooking With Sapana