baby corn rice

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Baby corn rice recipe with step by step photos. This is an easy lunch recipe of a spiced baby corn pulao made with rice, baby corn, tomato, herbs and spices. Gluten-free and vegan.

baby corn rice

Rice or pulao varieties are recipes that are easy to make. When you make them in the pressure cooker, you not only save time and cooking gas, but the food also is healthy to eat.

This is a slightly spicy baby corn rice with a complex flavor profile. The aromatic garam masala, the spiciness of the green chilies, the slight tang of the tomatoes and the light sweetness of the baby corn – all in one dish.

I have used a pressure cooker to cook the rice. You can also cook the rice in a pan or pot. I recently brought seeraga samba rice and I am using it regularly in pulao and biryani recipes.

In this baby corn pulao, I have used seeraga samba rice instead of basmati rice. You can use basmati rice or even regular rice varieties for the pulao. Depending on the type of rice, add 1.5 to 2 cups water while pressure cooking.

How to make baby corn rice

1. First rinse 1 cup rice a couple of times in water. Then soak in enough water for 30 minutes. After 30 minutes, drain the rice and keep it aside.

rice for baby corn pulao recipe

2. When the rice is soaking, prepare this ground paste. Take ½ cup chopped tomatoes, ¼ cup chopped coriander leaves, 1 or 2 green chilies (chopped), ½ inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar.

paste for baby corn pulao recipe

3. Without adding any water, grind to a chutney like consistency. Keep aside.

paste for baby corn pulao recipe

4. Heat 2 tbsp oil in a pressure cooker.

Add the following whole garam masala and saute till they crackle – ½ tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta (Indian bay leaf), 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).

spices for baby corn pulao recipe

5. Next add ⅓ cup finely chopped onion.

onions for baby corn pulao recipe

6. Saute the onions stirring often till they become golden.

onions for baby corn pulao recipe

7. Then add the ground paste. Stir and saute for 1 to 2 minutes on a low flame.

paste for baby corn pulao recipe

8. Next add the following spice powders – ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.

spices for baby corn rice recipe

9. Mix the spices very well.

spices for baby corn rice recipe

10. Add sliced or chopped baby corn (100 to 150 grams of baby corn). Stir.

baby corn for baby corn rice recipe

11. Add rice.

rice for baby corn rice recipe

12. Stir and mix the rice with the rest of the ingredients.

making baby corn rice recipe

13. Add 1.5 to 2 cups of water. Add water depending on the quality and type of rice. I added 1.75 cups of water.

water for baby corn rice recipe

14. Then add salt as required. Stir very well. Check the taste of the stock and it should taste a bit salty.

salt for baby corn rice recipe

15. Pressure cook baby corn pulao on a medium flame for 2 to 3 whistles or 8 to 10 minutes.

If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.

Let the pressure come down on its own and then remove the lid. Fluff the rice with a fork.

baby corn rice recipe, baby corn pulao recipe

16. Garnish with chopped coriander leaves and Serve baby corn rice with side raita or a veggie salad. You can also have it with plain yogurt. It can also be packed for a tiffin box.

baby corn pulao recipe
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baby corn rice

Baby Corn Rice

5 from 2 votes
This baby corn pulao is a spiced and tasty rice dish made with baby corn, rice, tomato, herbs and spices.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Cuisine North Indian
Course: Main Course
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 2
Units

Ingredients

main ingredients for baby corn pulao

  • 1 cup basmati rice or seeraga samba or any regular rice or 200 grams basmati rice
  • 100 to 150 grams baby corn or 12 to 14 baby corns
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 1 small to medium tej patta (indian bay leaf)
  • 2 to 3 green cardamoms
  • 2 to 3 cloves
  • 1 small star anise (chakriphool) - optional
  • 50 grams onion or 1 medium onion finely chopped or ⅓ cup finely chopped onion
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon red chilli powder (or cayenne pepper or paprika)
  • ½ teaspoon coriander powder (ground coriander)
  • 1.5 to 2 cups water for pressure cooking
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves for garnish

for the ground paste

  • 65 grams tomato or 1 medium tomato or ½ cup chopped tomatoes
  • ¼ cup chopped coriander leaves
  • 1 or 2 green chilies - chopped
  • ½ inch ginger - chopped
  • 3 to 4 small to medium garlic cloves - chopped

Instructions

soaking rice

  • Rinse 1 cup rice first a couple of times in water. Then soak in enough water for 30 minutes.
  • After 30 minutes, drain the rice and keep aside.

preparing the ground paste

  • When the rice is soaking, prepare this ground paste. Take 1/2 cup chopped tomatoes, 1/4 cup chopped coriander leaves, 1 or 2 green chilies (chopped), 1/2 inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar.
  • Without adding any water, grind to a chutney like consistency. Keep aside.

making baby corn rice

  • Heat 2 tbsp oil in a pressure cooker.
  • Add the following whole garam masala and saute till they crackle - 1/2 tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta (indian bay leaf), 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).
  • Next add ⅓ cup of finely chopped onion. Stirring often saute the onions till they become golden.
  • Then add the ground paste. Stir and saute for 1 to 2 minutes on a low flame.
  • Next add the spice powders - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder and mix very well.
  • Add sliced or chopped baby corn (100 to 150 grams baby corn). Stir and then add the rice.
  • Stir and mix the rice with the rest of the ingredients.
  • Add 1.5 to 2 cups of water. Add water depending on the quality of rice. I added 1.75 cups water.
  • Add salt as required. Stir very well. Check the taste of the stock and it should taste a bit salty.
  • Pressure cook baby corn pulao on medium flame for 2 to 3 whistles or 8 to 10 minutes. If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.
  • Let the pressure come down on its own and then remove the lid. Fluff the rice with a fork.
  • Serve baby corn rice with a side raita or a veggie salad or with plain curd. It can also be packed for tiffin box.

Notes

  • The recipe can be doubled or tripled.
  • The amount of spices can be altered as per your taste.

Nutrition Info Approximate values

Nutrition Facts
Baby Corn Rice
Amount Per Serving
Calories 564 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Sodium 831mg36%
Potassium 416mg12%
Carbohydrates 97g32%
Fiber 7g29%
Sugar 7g8%
Protein 10g20%
Vitamin A 640IU13%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 6mg40%
Vitamin K 12µg11%
Calcium 76mg8%
Vitamin B9 (Folate) 31µg8%
Iron 2mg11%
Magnesium 55mg14%
Phosphorus 178mg18%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. I have tried this recipe and it turned out to be a big hit in my family. I like the way you demonstrate the recipes. Can not end with out praising your efforts. Thanks.5 stars