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Baby corn pulao recipe, Baby corn recipes

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baby-corn-pulao

Baby corn pulao recipe – with coriander, ginger, garlic ground to give a great flavor and cooking in coconut milk gives a great taste!

Simple yet wonderful recipe using baby corn. Though I have used  baby corn, you can also try this with sweet corn. The coconut milk in this recipe makes it really flavorful and delicious. In few easy steps this is an easy one pot meal, perfect for lunch box and for lazy weekends. Yet special and delicious.

Once one of my neighbour borrowed a recipe cookbook from me and they tried it out baby corn puloa, more like biryani and passed it to us. It was a time when we never make biryani at home because my parents place, we never use all these masalas or ginger garlic paste in our cooking. So they sent us a bowl full of a flavourful and perfectly cooked biryani and it was awesome. I wanted to try it out like that many times but could not recreate. I am happy atleast I found an equally tasty version.

Baby corn pulao
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Baby corn pulao recipe

Baby corn pulao recipe – with coriander, ginger, garlic ground to give a great flavor and cooking in coconut milk gives a great taste.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Cup measurements

Ingredients

  • Basmati rice – 1 cup
  • baby corn – 12
  • Onion – 1
  • Coconut milk- 2 cups thin
  • Biryani leaf – 1
  • Turmeric powder – 1/4 tsp
  • Cinnamon – 1 inch piece
  • Cloves- 1
  • Cardamom – 1
  • Salt – As needed
  • Oil/ghee – 2 tbsp

To Grind

  • coriander leaves – 1/2 cup
  • Garlic 5 small variety
  • Ginger – 1/4 inch piece
  • Green chilli – 4
  • Garam masala powder – 1/4 tsp

Instructions

  • Soak rice for at least 10 mins before preparing any rice dishes like this.
  • Cut onion to lengthwise and cut baby corn into bite size pieces.
  • Grind all the ingredients under “to grind” table to a smooth paste with less water.
  • Heat ghee/oil in a small cooker and add the whole spices – biryani leaf, cinnamon, cardamom and cloves.
  • Then add the onions, fry till pinkish, add the baby corn, ground masala and fry till raw smell goes away and oil oozes out.
  • Add the soaked rice and fry for a minute.
  • Pour in coconut milk (I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick, if it’s thick then dilute to adjust it to make total 2 cups)
  • Add salt and mix well. Bring to boil and cook for 2 mins in high flame.
  • Later cook covered in lowest flame for 12-14 minutes.
  • Whistle method: As soon as the mixture starts boiling, close and let 2 whistles in medium flame.

Video

Notes

Few general tips for making pulaos.
  • Use good quality basmati rice. Experiment few and stick to one brand.
  • Soak atleast 10 mins for soft and moist instead of too dry results.
  • Adding rice roasted in ghee can give super separate grains. Make sure not to change colour, do in medium flame. Also handle gently without breaking rice.
  • I usually do all pulao by slow cooking. After rice gets 3/4th done, I put the flame to lowest and cook for 12-14 mins.
  • Add required salt in water itself. If you add and mix after pulao gets cooked, rice breaks.
  • Fluff pulao gently once after rice is done, do not over mix to avoid broken rice.

How to make baby corn pulao method:

  1. Soak rice for at least 10 mins before preparing any rice dishes like this.
  2. Cut onion to lengthwise and cut baby corn into bite size pieces.
  3. Grind all the ingredients under “to grind” table to a smooth paste with less water.grind
  4. Heat ghee/oil in a small cooker and add the whole spices – biryani leaf, cinnamon, cardamom and cloves.
  5. Then add the onions, fry till pinkish, add the baby corn, ground masala and fry till raw smell goes away and oil oozes out.fry onion, add
  6. Add the soaked rice and fry for a minute.
  7. Pour in coconut milk (I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick, if it’s thick then dilute to adjust it to make total 2 cups)
  8. Add salt and mix well. Bring to boil and cook for 2 mins in high flame.
  9. Later cook covered in lowest flame for 12-14 minutes.ready
  10. Whistle method: As soon as the mixture starts boiling, close and let 2 whistles in medium flame. 

Now baby corn pulav is ready and serve hot with onion raita or raita of your choice!
baby-corn-pulao


I am sending this pulav to my dear friend Srivalli of cooking for all seasons ,for the event Rice Mela!

Reader Interactions

Comments

  21. Divya

    Hi Raji… till now i have not thought of buying baby corn since i didnt find any recipes that use baby corn interesting… but now that your pulao looks simple & yummy it tempts me to buy some baby corn & try this for tomorrow's lunch… my son's fav color is yellow… hope i can make him eat this "yellow meal"….

    Reply

  24. Anonymous

    Hi Raji,

    I tried this today with sweet corn kernels and carrots grated and it was good. But 4 chillies was wayyyy too spicy for me. 🙂

    Shobha

    Reply

  25. Ritika Murari

    Hi Thanks for the recipe. it looks yummy. Can you please clarify the ratio of water and coconut milk for 1 cup rice please. Wondered if you are diluting coconut milk and adding instead water?
    Early reply is much appreciate as I am hoping to cook it for lunch today.
    Thank again Raks

    Reply

  28. Sak Ura

    Hi,
    I tried this recipe with peas instead of baby corn. It was a huge hit at my place. Infact me and my mom prepared this recipe 4 times in the past 2 weeks. Thanks for sharing.

    Reply

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