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04/02/2014

Babycorn Pulao | Babycorn Recipes

 
 
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My husband is a great fan of babycorn and he likes all dishes made out of that. It was through him, I too started liking it. So far I have tried different starters and side dishes using this. For the first time trying a rice variety out of it. Before preparing it I thought a gravy is must for it and prepared aloo curry. But  we both felt that this way of preparing babycorn pulao tastes good even without gravy. Instead of gravy, either onion or cucumber raita also serves as a great combo.
Ingredients
Babycorn 10 Nos
Basmati Rice 1 Cup
Onion 1 No (Chopped Lengthwise)
Garlic 3 Pods (Chopped)
Ginger A Small Piece (Chopped)
Coriander leave / Cilantro Fistful (Chopped)
Turmeric Powder A Pinch
Chilli Powder 1 Teaspoon
Coriander Powder 1/2 Teaspoon
Salt To Taste
Oil 1 Teaspoon
Ghee 1 Teaspoon

To Temper
Cardamom 1 No
Cloves 2 Nos
Bay leaves 1 No
Blackstone Flower 1 No
Fennel Seeds 1 Teaspoon


Preparation Method
  • Wash and soak basmati rice for around 15 – 20 minutes.
  • Heat a pressure cooker and add oil and ghee.
  • Once it becomes hot, add the items given under “To Temper” table and allow it to splutter.
  • Add onion and fry till it turns into light brown colour.
  • Add ginger and garlic and cook till the raw smell goes off.

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  • Add chopped babycorn and cook for couple of minutes.
  • Add turmeric powder, chilli powder, coriander powder, salt and mix well.
  • Drain the water completely from the soaked basmati rice.
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  • Add the rice and mix well. Let it get fried for a minute.
  • Add water between 1.5 – 2 cups (based on the rice quality) and mix well.
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  • Finally add the chopped coriander. Mix it again and close the pressure cooker and cook it for two whistles in high flame.
  • After the pressure is released open it and mix gently without breaking the rice.
  • Serve hot with gravy or raita.
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