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

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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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