Baby Corn Pulao Recipe with step by step pictures. This is made with Baby Corn and Basmati Rice. Healthy recipe made with rice perfect for lunch box.
Baby Corn Pulao
I love making pulao. This is a really easy pulao to prepare and it makes a great lunch box for your kids. This taste so yummy with some raita or any curries.
I made this for my lunch one day. I also made a delicious baby corn in hot garlic sauce, will share it soon. Both of them went really well together and i enjoyed it so much.
Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao
Ingredients for Baby Corn Pulao
- Basmati Rice - 1 cup
- Baby Corn - 2 cups cut lengthwise
- Ghee - 1 tblspn
- Oil - 1 tbsp
- Fennel Seeds / Sombu / Saunf - 1tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 3 cm piece
- Bay Leaf - 1
- Onion - 1 large sliced thinly
- Green Chilli - 3 to 4 slit
- Ginger Garlic Paste - 1 tbsp
- Turmeric Powder - 1 tsp
- Sat to taste
- Coriander leaves a handful finely chopped
- Milk - 1 cup
- Water - ½ cup
Hope you will give this a try and let me know how it turns out for you..
How to make Baby Corn Pulao
- Wash and soak rice for 30 mins. Drain it and set aside.
- Heat ghee and oil in a pressure cooker, add in whole garam masala and let them sizzle.
- Add in onion, chillies and saute till golden brown.
- Add in ginger garlic paste and saute for a min.
- Add in babycorn and saute for 5 mins or so.
- Add in all turmeric and salt and mix well.
- Now add in water, milk, coriander leaves and rice and mix well.
- Bring it to a boil and cover and pressure cook for 1 whistle, simmer for 5 mins. Turn off the heat and let the steam go all by itself.
- Now open the lid and fluff the rice with fork.
- Cover again and set aside for 10 mins.
- Now serve.
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Baby Corn Pulao Recipe | Baby Corn Pulav Recipe
Baby Corn Pulao Recipe with step by step picture. This is made with Baby Corn and Basmathi Rice
Ingredients
- 1 cup Basmati Rice
- 2 cups Baby Corn cut lengthwise
- 1 tablespoon Ghee
- 1 tablespoon Oil
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 3 cm Cinnamon
- 1 Bay Leaf
- 1 large Onion sliced thinly
- 3 to 4 slit Green Chilli
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric Powder
- Sat to taste
- Coriander leaves a handful finely chopped
- 1 cup Milk
- ½ cup Water
Instructions
- Wash and soak rice for 30 mins. Drain it and set aside.
- Heat ghee and oil in a pressure cooker, add in whole garam masala and let them sizzle.
- Add in onion, chillies and saute till golden brown.
- Add in ginger garlic paste and saute for a min.
- Add in babycorn and saute for 5 mins or so.
- Add in all turmeric and salt and mix well.
- Now add in water, milk, coriander leaves and rice and mix well.
- Bring it to a boil and cover and pressure cook for 1 whistle, simmer for 5 mins. Turn off the heat and let the steam go all by itself.
- Now open the lid and fluff the rice with fork.
- Cover again and set aside for 10 mins.
- Now serve.
Nutrition
Nutrition Facts
Baby Corn Pulao Recipe | Baby Corn Pulav Recipe
Serving Size
1 servings
Amount per Serving
Calories
414
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
17
mg
6
%
Sodium
35
mg
2
%
Potassium
505
mg
14
%
Carbohydrates
71
g
24
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
10
g
20
%
Vitamin A
439
IU
9
%
Vitamin C
10
mg
12
%
Calcium
121
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this Recipe
Mention @yummytummyaarthi or tag #yummytummyaarthi!Baby Corn Pulao Recipe step by step picture
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| take all your ingredients |
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| Heat oil and ghee in a pressure cooker |
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| add whole spices |
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| add onions and green chillies |
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| mix well |
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| add in ginger garlic paste |
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| Mix well |
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| add baby corn |
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| toss through |
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| add turmeric |
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| add salt |
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| mix well and saute for few mins |
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| add milk |
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| add water |
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| rice |
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| mix well |
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| add coriander leaves..cover and cook |
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| now it is done |
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| Serve |
Udaya
Greetings!
I started following ur blog. I like it. 1 quick qn.
Y do we add milk in most of pulav varieties.
What should be considered before adding milk, like if it should be a boiled milk and anything else.
Qn may be silly as am a beginner at this art.
Thanks for reading.
Looking forward your reply.