Name: Baby corn pulav recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup basmati rice; 12 baby corn; 1 onion; 1/4 tsp turmeric powder; 1/2 tsp garamasala powder; 2 green chillies; small piece ginger; 10 garlic cloves; 2 tbsp 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

ABOUT Baby corn pulav RECIPE

Baby corn is an excellent source of vitamin B, folic acid, riboflavin and niacin. Consumption of baby corn provides a rich source of riboflavin for pregnant women. The rice is flavoured with cumins, cinnamon, bay leaves, cloves and star aniseed. In addition, you can add some more spices.

Ingredients Serving: 4

1 cup basmati rice
12 baby corn
1 onion
1/4 tsp turmeric powder
1/2 tsp garamasala powder
2 green chillies
small piece ginger
10 garlic cloves
2 tbsp 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

Instructions

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. Adding bread cubes is optional. You can leave it if you do not like it.

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