Baby Corn Pulav

Baby corn pulav is so easy to prepare, but has a unique combination of flavours, even though all the ingredients are easily available in your kitchen. This pulav is colourful, beautiful and will be great for lunch boxes, simple family potlucks or even for your next dinner party.

The rice is flavoured with cumins, cinnamon, bay leaves, cloves and star aniseed. In addition, you can add some more spices. I like to have green chillies for this pulav because it produces the right amount of heat and flavour without being too spicy. If you like a more orange or red colour appearance for this pulav then include red chilly powder. This baby corn pulav is one of my son's favourite lunch box dish. When I am cooking pulav or fried rice he really likes and he helps me in the kitchen. He likes fried bread cubes in the biriyani, so I have added the fried breads in this pulav also. As always, when cooking biriyani or pulav, I start cooking on a broad kadai and finish in the cooker. This method helps to produce the rice fluffy with each grains separate and prevents from sticking at the bottom of the cooker. Let's see how to prepare this Baby corn pulav with step by step pictures.

Baby corn pulav recipe

Baby corn pulav is so easy to prepare, but has unique combination of flavours, even though all the ingredients are easily available in your kitchen.

Prep time : 15 minutes

Cook time : 20 minutes

Serves : 4

Category : rice varieties/lunch

Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup basmati rice
10 - 12 baby corn
1 onion
1/4 tsp turmeric powder
1/2 tsp garamasala powder
2 tbsp coconut oil
3 bread slices
few coriander leaves
salt to taste

Spices for the rice

1 tsp cumins
1 bay leaf
2 small piece cinnamon
2 cloves
1 star aniseed
2 cardamom

For ginger garlic green chilly paste

2 green chillies
12 garlic cloves
few pieces ginger

Cooking Directions

Soak the rice for 30 minutes. After 30 minutes drain the water.
Heat 2 tbsp coconut oil in a pan or kadai and add the following spices one by one.(1 bay leaf, 2 cloves, 1 star aniseed, 2 cardamom, 2 cloves, 2 small piece cinnamon and 1 tsp shaijeera). Allow them to bloom.
Next, add the onions and saute for about 2 minutes.
Now add the ginger garlic and green chillies paste.
Then add the baby corns and continue sauteing for about 2 to 3 minutes.
Next, add 2 cups of water and add the required salt. Add 1/4 tsp turmeric powder and 1/2 tsp garamasala powder. Bring to a boil.
Now slowly transfer the contents to the pressure cooker. Add the drained rice and mix them gently.
Keep the pressure cooker on low flame and cook for 10 minutes. Allow the pressure to settle naturally.
Now carefully transfer the cooked rice on a broad bowl or pan and add the lemon juice. Mix them gently and evenly.
Now carefully transfer the cooked rice in a broad bowl or pan and add the lemon juice. Mix them gently and evenly.
Cut the bread slices into small cubes with scissors or knife and fry them with oil or ghee.
Now add these fried breads to the rice and mix them gently.

Baby corn pulav with step by step photos

Put the rice in a large bowl and wash the rice in cold water for 3 times. Add 1 cup of water and let them soak for 30 minutes. Meanwhile, do the preparation work for the rice. Peel the garlic cloves, chop the ginger and green chillies. Cut the onions in half and slit the baby corns and then cut them into small pieces.

Grind the ginger, garlic and green chillies with little water.

Heat 2 tbsp coconut oil in a pan or kadai and add the following spices one by one (1 bay leaf, 2 cloves, 1 star aniseed, 2 cardamom, 2 cloves, 2 small piece cinnamon and 1 tsp cumins). Allow them to pop.

Next, add the onions and saute for about 2 minutes on medium heat.

Now add the ginger garlic and green chillies paste. Stir it frequently to prevent the paste from sticking to the kadai.

Then add the baby corns and continue sauteing for about 2 to 3 minutes.

Next, add 2 cups of water and add the required salt.

Add 1/4 tsp turmeric powder and 1/2 tsp garamasala powder. Bring to a boil.

Now slowly transfer the contents to the pressure cooker. Add the drained rice and mix them gently.

Keep the pressure cooker on low flame for 10 minutes. After 10 minutes switch off the flame and allow the pressure to settle down naturally. Now carefully transfer the cooked rice in a broad bowl or pan and add the lemon juice. Mix them gently and evenly.

Cut the bread slices into small cubes with scissors or knife and fry them with oil or ghee. Now add these fried breads to the rice and mix them gently.

Serve it with a vegetable salad and potato chips. Adding bread cubes is optional. You can leave it if you do not like it. Kids enjoy these fried bread cubes so I have added in this pulav.

If you try this recipe for baby corn pulav send us your comments below and share the recipe for friends and family.

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