baby corn rice

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.

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.

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.

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

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).

5. Next add ⅓ cup finely chopped onion.

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

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

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

9. Mix the spices very well.

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

11. Add rice.

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

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.

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

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.

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.

More tastyrice recipes

• Palak rice – Spinach Rice
• Methi rice – Fenugreek Rice
• Coconut milk rice
• Beetroot rice
• Corn pulao

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Baby Corn Rice

5 from 2 votes

By Dassana Amit

This baby corn pulao is a spiced and tasty rice dish made with baby corn, rice, tomato, herbs and spices.

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

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Cuisine North Indian

Course: Main Course

Diet: Vegan, Vegetarian

Difficulty Level: Easy

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Servings 2 to 3

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

Cook ModePrevent your screen from going dark while making the recipe

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.

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