Baby corn pulao | baby corn biryani recipe

Baby corn pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.Give a twist to your usual pulao or biryani by adding baby corn.

Baby corn is a good source of folate, potassium, vitamin B6, vitamin C and fiber. Tis vegetable is also a source of complex carbohydrates and protein. Baby corn can be found fresh, frozen or canned in your local supermarket.

The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

I like to prepare one pot meal especiallay when i am tired making entire meals and I did the same for this pilaf too.  The flavours are bit spicy which makes this as lunch box dish also pair it up with some cucumber or tomato onion raita ,roasted papad and spicy buttermilk & you are done.  A very simple and delicious babycorn pulao recipe for you.   

Ingredients:

10-15 baby corns
2 cup basmati rice
1 tsp ginger garlic paste
½ cup curd
2 onions  sliced
1 tomato chopped
1 or 2 green chilies
1 tsp kasoori methi
few strands of saffron
2 tbsp warm milk
½ cup chopped coriander and mint leaves
salt
water  4 cups

Garam Masala to be ground in mixer

½ tsp  caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
 2/3 small green cardamom  (elaichi)
 1/2 strands of mace  (javitri)
 2 tsp badishep (fennel seeds)
 2 cloves
1 inch cinnamon

Tempering
2 tbsp ghee
1/2 tsp black jeera (shahijeera)
 1 bay leaf
2 cloves
1 black cardamom
 1/2 inch cinnamon




Method:

1. Wash basmati rice till water is clear  & keep it soaked in water for atleast 30 minutes .Drain & keep aside.

2.Wash baby corns nicely dry them on a towel .Cut them into 2 inch pieces , rub little salt & 1/2 tsp ginger garlic paste & keep aside

3.Chop  onions, tomatoes, chillies, coriander and mint leaves and keep aside.

4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.

5.In a kadhai heat the ghee and splutter the caraway seeds. Next add  whole garam masala –  bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.

Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears.  Add the chopped tomatoes & green chillies.Add garam masala powder prepared in step 4.



6.Saute for a minute  and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and marinated baby corns , coriander and mint leaves,kasoori methi with 1.5 cups of water .

7.Season with salt and allow the rice  to cook on medium flame. Once water gets absorbed cover with lid & cook till done.












8.Garnish with spring onion flowers & red & green bell pepper flowers.

9 Serve hot with raita, pickle, papad or any veg salad.  I had served with pickle ,papad & masala chas.



Tips:
You can even add normal garam masala if you are in a hurry to grind
Replace baby corn with corn kernels