An avid blogger Geetanjali is the author, photographer, and creator of the blog Spoons Of Flavor. Cooking is her passion. She share mostly Indian food, both vegetarian and non-vegetarian and some world recipes as well. She believe food is the only thing which brings people together.
Lets have a look at the recipe she shared with me.
Baby corn pulao is a simple yet delectable rice dish mainly prepared with rice, baby corn, and infused with spices. This is a perfect wholesome meal for lunch or dinner. Also a good option for lunch box.
However, I have used some chopped carrots and capsicum here. Which is completely optional. Pair this baby corn pulao with some chilled raita and enjoy with your family and friends. Follow each step to get the best result.
Directions to Make Baby Corn Pulav-
1 cup basmati rice or 200 grams
10-12 chopped baby corns
1/4 cup chopped capsicum and carrots (optional)
2 tbsp ghee or oil
¼ tsp sugar (just for flavour)
1 bay leaf
1 big cardamom
2 green cardamoms
1 cinnamon stick, approx 3 inches
1 star anise
1 sliced onion, medium size
1 slit green chili
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp garam masala powder
Salt as required
A pinch of garlic (optional)
1 tbsp lime juice
1.75 cups water
Rinse the rice well and soak in sufficient water for 30 minutes.
Once done drain the water from the rice and keep aside.
Heat ghee in a pan. Add sugar and all the whole spices – bay leaf, big cardamom, green cardamoms, cloves, cinnamon and star anise. Stir for a few seconds or until they start to crackle.
Add sliced onions and saute until golden.
Add ginger-garlic paste. Saute for 2 minutes or until raw smell goes.
Add chopped baby corns, all the veggies, green chili, coriander powder, and garam masala powder. Saute for 2-3 minutes over high flame.
Add rice and carefully saute for 2 minutes. At this point you have to saute the rice very carefully to avoid breaking.
Add water, followed by salt and lime juice. Cook over high flame until the water starts boiling. At this point check the seasoning. Make sure the stalk is slightly salty.
Then simmer the flame, cover with the lid and cook for 12 minutes more.
Once done turn off the flame and fluff the rice with a fork. Cover and leave it for 2 minutes.
Baby corn pulao is ready. Serve hot.
- While measuring water use the same cup which you have used for measuring rice.
- The addition of lime juice helps to make the rice non sticky and lends a beautiful flavor to the recipe. So do not skip this.
Can’t make it now!! Pin it here for later📌
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