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Microwave Tomato and Baby corn Pulao Recipe

Microwave Tomato and Baby corn Pulao is a popular Indian Main
Author :
 
On :
Monday, 24 April, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 cups - Basmati Rice
  • 1 cup - Baby Corn (slices as small bites)
  • 2 cups - Coconut Milk
  • 1 cup - Water
  • 1- Onion (big and chopped finely)
  • 3- Tomatoes (big and juicy)
  • 1 tsp - Ginger Garlic paste
  • 2- Green chillies (slit opened)
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Garam Masala powder
  • 1 tsp - Fennel seed powder
  • 2- Bay leaves, cloves, Cardamom seeds and Cinnamon stick
  • Salt
  • 2 tbsp - Oil + Ghee
  • A few coriander leaves.
  • How to Make Microwave Tomato and Baby corn Pulao:

    1. Wash and soak the basmati rice for 15 minutes and then drain the excess water and keep aside.
    2. Now heat the oil and ghee in a microwave safe bowl for 2 minutes on high in a microwave oven.
    3. Then add the bay leaves, cloves, cardamom seeds and cinnamon stick and cook on high for 5 minutes.
    4. Now immediately add the finely chopped onions, chopped tomatoes, ginger garlic paste, slit opened green chillies and fennel seed powder, cook everything for 10 minutes (stir in between) until cooked.
    5. Now add the red chilli powder, garam masala powder, chopped baby corn pieces and salt, cook everything again for 10 minutes on high (stir twice).
    6. Now add the coconut milk and water, cook for 10 minutes on high (stir in between).
    7. Then add the soaked basmati rice and cook for 20 minutes on high in microwave oven (stir twice in between) until the rice gets well cooked.
    8. Serve with papads, spicy potato fry or with boiled eggs.
    9. Recipe courtesy: Priya Easy N Tasty Recipes.




     

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