Microwave Tomato and Baby corn Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Hard

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  • 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

  • Wash and soak the basmati rice for 15 minutes and then drain the excess water and keep aside.
  • Now heat the oil and ghee in a microwave safe bowl for 2 minutes on high in a microwave oven.
  • Then add the bay leaves, cloves, cardamom seeds and cinnamon stick and cook on high for 5 minutes.
  • 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.
  • 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).
  • Now add the coconut milk and water, cook for 10 minutes on high (stir in between).
  • 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.
  • Serve with papads, spicy potato fry or with boiled eggs.
  • Recipe courtesy: Priya Easy N Tasty Recipes.