Baby Corn Pulav

Last sunday we had guests coming over and as I said in my earlier post, I tried out a new dish using Palak, Alu Palak Fry. There did not stop my experiments in the kitchen that day, as I was on a cooking spree. The main course and dessert too were first timers.

Baby Corn Pulav pleased me to bits :) 

Visually appealing, quick and easy to prepare, this delectable dish is perfect for lunch parties and getogethers. It has made its way into my favourites list.  With ideas and tips from Sharmispassions, I managed to churn out this interesting rice variety.

Ingredients

Basmati Rice – 2 cups
Baby Corn – 8-9 chopped
Onion – 1 medium sliced
Curd – 1 tbspn
Cinnamon Sticks – 2
Cloves – 2
Bay Leaf – 1
Ghee
Cashews
Oil
Salt

 For paste:
Onion – 1 medium roughly chopped
Coriander Leaves – 1 cup chopped
Ginger-garlic paste – 1 tsp
Coriander Powder – 1 tsp
Salt – to taste
Garam Masala – 1 tsp
Green chillies – 1

Method

• Soak rice in water, drain out water and keep side rice.
• Grind together in a mixer, the ingredients for making the paste.
• Add very little water to get a pulpy paste. Keep aside.
• In a pan, heat oil and add in cinnamon sticks, cloves and bay leaf. 
• Add in the sliced onions and fry for 2 minutes.
• Add in the paste and fry for another 2-3 minutes.
• To this, add in the chopped baby corn and curd and mix well.
• Add the soaked rice into this mixture along with 1.5 cups of water and a pinch of salt.
• Mix well and pressure cook for 3-4 whistles.
• Once cooled, take cooker off stove and using a fork just gently fluff the rice to avoid breaking the grains.
• Transfer into a serving bowl and garnish with cashews roasted in ghee. Serve hot!

Sending in to Kitchen Chronicles:

Lunch menu for guests last weekend :)

 Paneer Parathas, Alu Palak Fry, Baby corn Pulav, Boondi Raita

and Custard Biscuit Pudding.