Baby Corn Pulao
Looking for a wholesome dish that is both flavorful and comforting? Baby Corn Pulao is a tasty rice dish that mixes the crunch of baby corn with the smell of whole spices and herbs. It’s lightly flavored and full of color from fresh veggies, making for a filling dish that’s simple enough for daily cooking yet special enough to offer at family gatherings. When made with high-quality grains like Keshar Madhuram Rice, the meal is fluffy, smells great, and tastes great. It goes well with raita, salad, or a simple pickle.
Ingredients
For the Rice:
- 1 cup Keshar Madhuram Rice (soaked for 30 minutes)
- 3 cups water
- 2–3 cloves
- 1–2 green cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste
For the Pulao:
- 2 tablespoons ghee or oil
- 1 large onion, thinly sliced
- 1 cup chopped baby corn
- 1/2 cup green peas (fresh/frozen)
- 1 medium carrot, diced
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh coriander leaves, chopped
- 2 tablespoons lemon juice
- 1 tablespoon fried onions (for garnish)
- Saffron strands soaked in warm milk (optional)
Whole Spices:
- 2–3 cloves
- 2–3 green cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- 1 star anise (optional)
Steps to Prepare Baby Corn Pulao
1. Rinse the Rice
Thoroughly rinse 1 cup of Keshar Madhuram Basmati Rice under running water until it becomes clear. This removes extra starch from the rice, keeping it from becoming sticky. Soak the rice in water for 30 minutes to achieve fluffy grains.
2. Boil the Rice with Spices
In a large pot, add 3 cups of water to boil. Add 2–3 cloves, 1–2 green cardamoms, 1-inch cinnamon stick, 1 bay leaf, and a star anise (optional). Add a pinch of salt. Drain the rice and add it to the boiling water. Cook until the rice is about 70–80% done—grains should be firm but not soft. Drain and set aside.
3. Heat Oil or Ghee
Warm 2 tablespoons of ghee or oil in a pan with a thick base over medium-low heat. Allow 1 teaspoon of cumin seeds to sputter.
4. Sauté Whole Spices
Add the whole spices (cloves, cardamom, cinnamon, bay leaf, star anise) and sauté briefly until aromatic.
5. Cook Onions and Aromatics
Add 1 small sliced onion and cook until golden brown. Stir in 1 tablespoon ginger-garlic paste and 2 slit green chilies, cooking until the raw smell disappears.
6. Add Vegetables
Mix in 1 cup chopped baby corn, ½ cup green peas, and 1 diced carrot. Cook for 2–3 minutes until slightly tender.
7. Add Spices
Sprinkle 1 tbsp coriander powder, 1 tbsp red chili powder, ½ tbsp turmeric, 1 tbsp garam masala, and salt to taste. Stir well to coat the vegetables evenly.
8. Combine Rice and Vegetables
Gently fold in the cooked rice. Add 1 tablespoon chopped mint, 1 tablespoon coriander leaves, and 2 tablespoons lemon juice. Mix properly to avoid breaking the rice grains.
9. Garnish and Serve
Add fried onions and saffron milk on top (optional). You can serve it with raita or salad for a healthy meal.
Nutritional Information
A serving of Baby Corn Pulao provides approximately:
- Calories: 141 kcal
- Protein: 1.7 g
- Carbohydrates: 14.9 g
- Fat: 8.9 g
- Fiber: 1.3 g
- Vitamin C: 26.1 mg
- Iron: 0.4 mg
Conclusion:
Enhance your meals with Keshar Madhuram Rice, which has long, aromatic grains and is ideal for pulaos, biryanis, and other dishes. Baby Corn Pulao is a healthy, colorful, and simple one-pot meal with bright vegetables and spices that are just right. It’s great for cooks of all skill levels since it tastes good and makes you feel better.
Shop Keshar Madhuram Rice and enjoy this delicious pulao with your family and loved ones.
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