Baby Corn Rice with green chilli pickle

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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

  • 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

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