Baby Corn Rice Recipe

This baby corn rice is slightly different from the Baby Corn Pulav that I had posted earlier and is more flavorful. Looks very much appealing too. Try this simple recipe next time when you buy baby corns.

Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Curd - 1 tbsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt, turmeric powder, hing as per taste

To Temper

Bay leaf - 1
Cloves - 2
Cinnamon stick - 1 or 2
Oil - 1 tsp
Ghee - 1 tbsp

To Grind

Onion - 1
Garlic - 5 or 6 cloves
Ginger - 1/2 inch piece
Mint leaves - 10

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. Grind the ingredients listed under "To Grind" to a fine paste by adding little water.
3. In a pressure cooker, add oil and ghee and do the tempering with the list of ingredients mentioned. Then add the onions and saute till they turn translucent. Then add.the baby corn, corriander powder, garam masala, hing, turmeric and the ground paste.
4. Saute until the raw smell goes off, this might take around 5 or 6 mins. Then add curd, rice, water and required salt and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
5. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita.

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Baby Corn Pulao/Easy Baby Corn Pulav

This recipe has been sitting in my drafts for more than a year and finally I am posting it now. Pulaos always make a great one pot meal and they go good with any kind of raita and are much easier to prepare too.This pulao is very flavorful and the crunchy baby corns adds more taste to the rice. So, here is the recipe!

 Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Mint leaves - 10
Corriander leaves - fistful
Ginger garlic paste - 1 tsp

To Temper

Cumin seeds - 1 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1
Oil - 2 tsps
Ghee - 1 tsp

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. In a pressure cooker, heat oil and ghee. Add cumin seeds and saute for few seconds. And then add the bay leaf, cloves, cinnamon and saute for few more seconds. Now, add the ginger garlic paste and fry until the raw smell goes off. Then add the onions and saute till they turn translucent. Then add.the mint leaves, chopped coriander leaves and baby corn and mix well.
3. Then add required amount of water, salt and the soaked rice (drain the water before adding to the pressure cooker) and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
4. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita or gravies

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Green Moong Pulav - Green Moong Rice

I always love preparing one pot meal, the reason being very obvious, they are healthy and quick. Here is another nutritious dish which also can be made when you run out of vegetables. That too prepare this with the sprouted moong, it is a perfect healthy lunch box recipe. Serve it on its own or with a spicy side dish or with a simple raita.

Ingredients

Sprouted moong dal or soaked moong dal - 1/2 cup
Uncooked rice - 1 cup
Water - 3 cups
Salt - as required
Onion - 1, sliced lengthwise
Green chilli - 1
Ginger garlic paste - 1 tsp
Hing - a pinch

To Temper

Ghee - 1 tsp
Oil - 2 tsps
Cumin seeds - 1 tsp
Cinnamon stick - 2, 1" piece
Cloves - 2
Curry leaves - few

Method

1. Wash and soak the rice in water for 15 minutes. Simultaneously prepare the other ingredients and start with the tempering.
2. Heat ghee and oil, add cumin seeds and once they splutters add cinnamon stick, cloves and curry leaves. They add slit green chilli and onions. Saute until the onion turns transparent. Add ginger garlic paste and saute until the raw smell goes off.
3. Then add green moong and hing. Mix well and add 3 cups of water. Add required amount of salt, allow the water to come to a boil. Now add the rice, give a stir, close the pressure cooker and cook for 3 whistles and simmer for 5 minutes. 
4. Once the pressure subsides, mix gently without breaking the grains. Serve hot with any spicy gravy or a simple raita or your choice.