Baby Corn Pulao

by - 5:24 AM

Finally, after eons and eras of being dormant, I am here making up for the lost time. I can tell you for sure that I missed being my old self and my own virtual space but I couldn't help much in between all the wedding preparations.

What-what-what???? Wedding??

Oh Yes, I am married to the love of my love - My North Eastern Prince charming - Pranjal (Mr.P) from Assam and ours was a two states wedding - a combo of South Indian dosa with North Eastern momos. Sounds nice? Yea, I pretty much liked that word - I can probably use it as a pick-up line to introduce us.

Life has been a roller-coaster life ever since then with extensive traveling and we are almost settling into our normal routines. One pot meals are an essential part of our every day dabbas (oops lunch boxes) apart from easy fixes. So you shouldn't be surprised if you see more of one pot meals here. 





So here's my version of baby corn pulao - All you need is a bunch of ingredients and you're sorted.

How to make Baby Corn Pulao Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Lunch box options - Baby Corn Pulao - It's a perfect blend of taste, time and health.
Course: Main Course
Cuisine: Indian
Servings: 3 people
AuthorSindhura Kalita
Ingredients
  • For rice
  • Rice -1 cup (Use Basmati - the extra long one works perfectly)
  • Water - 1 n 1/2 cup or you could make it a little over 1 n 1/2. Just make sure they are separate
  • Whole Spices
  • Cardamom - 1 pod
  • Cloves - 2 -3
  • Peppercorns - 4-5
  • Bayleaf - 1 
  • Others
  • Boiled Baby Corn - 7 - 8 slit them lengthwise and cut them into halves. I like them as 1/2 inch strips.
  • Sugar - 1 pinch
  • Salt - as per taste
  • Tomato Puree - 1/4th cup - 1/2 cup (depends if you like your pulao tangy - I used 1/4th)
  • Coriander Powder - 1 tsp
  • Cumin Seed Powder- 1 tsp
  • Red Chilly Powder - 1 tsp or make it 2 if you like it spicy.
  • Garam Masala - 1 tsp
  • Onion - 1 chopped finely.
  • Coriander leaves - 1 bunch finely chopped.
  • Oil / Ghee - 2 - 3 tbsps.
  • Ginger garlic Paste - 1tbsp


How to Make?
  1. In a clean cloth, add all your whole spices except for cumin seeds and tie the ends. This is your potli masala. We just need the flavor not the whole spices.
  2. Pressure cook rice with potli masala and keep it aside. Make sure that your rice is not cooked into a mush. Just like pulao rice.
  3. In a pan, add ghee or oil or butter, add cumin seeds and let them sizzle. 
  4. Now add onions and fry until they are brown. Also add ginger garlic paste and fry until the pungent smell subsides.
  5. Now add tomato puree and all the dry masalas. 
  6. Cook this mixtue until oil leaves sides of the pan.
  7. Now add boiled baby corn and let it cook in this masala mixture for a min or 2.
  8. It's time for rice - so go ahead and add rice.
  9. Mix everything well and ensure that rice grains are throughly coated with this masala.
  10. Cook this pulao 3-4 mins and add chopped coriander.
  11. Adjust salt or sugar if required.
  12. Serve with simple raitha.
Recipe Notes
  • You can replace baby corn with any vegetable or even sweet corn.
  • You can even add vegetables to make it more healthy. You can add green peas along with baby corn.
  • If you aren't pressed for time, upgrade you pulao with fried cashews and fried onions. You get the restaurant feel.

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