Baby Corn Pulao (South Indian style)

Name: Baby Corn Pulao (South Indian style)
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 8-10 baby corns, chopped into 1" pieces; 1/2 cup Basmati rice, soaked for 30 minutes; 2 tbsp. oil; 1 tbsp. ghee; 1 dry red chili; 1/2 tsp. mustard seeds; 1 onion, sliced; 1 " ginger, sliced; 2-3 garlic, sliced; 2 green chilies, sliced; 1 sprig curry leaves; salt to taste; 1 tsp. sambar powder; 1 cup lukewarm water; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fs - This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal.

This one-pot comfort food goes well on its own or with some pickle or papad as accompaniment. You just don't need anything else. It is just perfect when you are craving for something simple. You can always replace baby corn with sweet corn as per your choice.

This pulao requires basic ingredients available in your kitchen, nothing fancy. It is mildly flavored with sambar powder for a South Indian touch. This quick recipe is ideal for brunch, lunch, a lunch box meal or a picnic meal.

#fs - This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fs - This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal.

Saved

Ingredients

20-25 minutes

2 servings

8-10baby corns, chopped into 1" pieces
1/2 cupBasmati rice, soaked for 30 minutes
2 tbsp.oil
1 tbsp.ghee
1dry red chili
1/2 tsp.mustard seeds
1onion, sliced
1" ginger, sliced
2-3garlic, sliced
2green chilies, sliced
1 sprigcurry leaves
salt to taste
1 tsp.sambar powder
1 cuplukewarm water
coriander leaves to garnish

Saved

Steps

20-25 minutes

1

Heat oil and ghee in a pressure cooker. Temper it with red chili and mustard seeds. Allow it to crackle.
2

Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.
3

Add the baby corn and stir fry for a minute. Then add the sambar powder and give it a toss.
4

Time to add the soaked rice. Sauté for a minute. Add water & salt. Give it a mix & pressure cook for 2 whistles.
5

After 10 minutes, open the lid and fluff it up a little. Garnish with coriander leaves & serve hot as it is or accompanied with
pickle or papad.