Baby Corn Pulav

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Soups, Pakoras, stir fry, pizzas – you name it, baby corn features as a top favourite. Today, I made a flavourful Baby Corn Pulav – a perfect One Pot Meal. Got this recipe from a friend and sending this to my own event (One Pot meals) as well as Blogging Marathon’s Day 5 (group 2) – under “7 ways to use an ingredient” and also to Priya’s Tuesday’s bookmarked event.

This dish can be eaten as it is or with curd or mixed veg raita and is a wonderful option for lunchboxes tooJ

Preparation time  :10 mins. Cooking time : 20 mins. Serves: 3

Ingredients:

·         Long Grained rice – 1 cup

·         Baby corn – 1 cup (cut into 2 inch long pieces)

·         Salt – to taste

·         Onions – sliced lengthwise – 1 large or 2 small.

·         Tomatoes – 1 no

·         Garam Masala – 1 teaspoon (opt. – you may also use Biryani Masala powder if you have it)

·         Oil – 1  tablespoon

·         Tempering : Bay leaf , Cardamom (each 1 no.),  Black pepper (½ tsp), Jeera / Cumin (1 tsp)

·         Green coriander – ⅛ cup (chopped)

·         For the ground masala / wet spice mixture.

o   Diced Onions – ½ cup

o   Garlic – 1 or 2 pods

o   Ginger – ½ inch stick

o   Cinnamon – ¼ inch

o   Cloves – 2

o   Green chillies – 1 or 2 (suit your taste)

o   Cashews – 1 or 2 (opt)

o   Grated coconut – 1 TBSP

Method:

1)      Wash and soak the rice for half an hour. Drain.

2)     Grind all the masala ingredients to a smooth paste using very little water.

3)     In a cooker / pan, heat oil. Add the tempering ingredients and fry lightly. Add the onions and fry again till translucent. Now add the ground masala paste and fry on a low flame till raw smell disappears –this might take 5 -6 mins.

4)     Now add garam masala powder, tomatoes and stir well.

5)     Add baby corn, rice and fry again till the masala mixture is well coated.

6)     Add 1.5 to 2 cups of water (depending on the rice quality) and cook for 2 whistles (in a pressure cooker) or till done (in an electric rice cooker / open pan). Fluff the rice a bit to separate the grains ensuring not to break the grains. Garnish with green coriander

7)     Drizzle 1 teaspoon of ghee (if desired) and serve hot with Raita and papad

Tips:

1) You may add green peas / carrots / capsicum to the above dish too to make it more healthy and flavourful. Also, a few strands of pudina / mint leaves may be added to the masala for a different flavour. Feel free to try out these options.

2) If cooking with pressure cooker, add hot water (1:1.5 proportion) to get a dry pulav / fried rice consistency

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Check out my friends at the Blogging Marathon - an event hosted by Srivalli - here.