Baby Corn Pulao

Ingredients

Basmati rice (basmati chawal) 1 cup
Baby corn 10 – 12
Onion (payaz) 2
Coconut milk (nariyel ka doodh) 1 cup
Bay leaf (tej patta) 1
Cinnamon (dalchini) 1” piece
Cloves (laung)  2-3
Green cardamom (chhoti Elaichi) 2
Salt (namak) to taste
Turmeric powder (haldi)  ¼ tea spoon
Clarified butter (ghee) 3-4 tea spoon
Whole red chili (sabut mirch) 2

To Grind

Mint leaves (pudina) ½ cup
Garlic (lahsan) 2-3 pods
Ginger (adrakh) 1” piece
Grated coconut (nariyel) 2 table spoon
Green chillies (hari mirch) 4
Hot spices (garam masala) powder ¼ tea spoon

Method

  • 1. Clean and wash rice and drain water and keep aside.
  • 2. Cut onion and baby corn into small pieces.
  • 3. Boil baby corn to soft.
  • 4. Take mint leaves, garlic, ginger, coconut, green chilies and hot spices in a grinder jar and grind them well.
  • 5. Heat clarified butter in a pan.
  • 6. Once heated add whole spices - bay leaf, cinnamon, whole red chili, cardamom and cloves.
  • 7. Then add onions, fry till they turn transparent.
  • 8. Add ground spices and fry till raw smell disappears.
  • 9. Then add coconut milk and boiled baby corn and bring to boil.
  • 10. Add rice, salt and stir it well.
  • 11. Now add water cook it on low flame (or cook it in microwave for 8-10 minutes).
  • 12. Now rice is ready. Serve hot with curd and salad of your choice.

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amritsari vadiyan pulao
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