Baby Corn Peas Pulao

Baby Corn Peas Pulao is an easy and simple lunch recipe for beginners. Whenever I feel tired after a day filled with work but I still want to make a really good lunch, this is my go-to dish. You can also serve this dish with vegetable raitha. It tastes awesome with Chicken Curry or Coconut Vegetable Curry. So try it out and share your comments!

You may also like my other rice recipes such as Vegetable Biryani, Mushroom Biryani, Chicken Biryani, Mutton Biryani, Prawn Biryani and Prawn Fried Rice.

Baby Corn Peas Pulao

Furthermore,  I would like to give some tips for making easy baby corn peas pulao. If you have an electric cooker, it is very easy to prepare. Do the same process until the water boiled and pour that mixture into the bowl of an electric cooker, close the lid and cook the electric cooker switches to ‘keep warm’. When it comes to the keep warm switch off the heat and let it stand for 5 mins and fluff the rice with a fork.

Baby Corn Peas Pulao 2017-09-18 06:03:25

Serves 2    Whenever I feel tired after a day filled with work but I still want to make a really good lunch, this is my go to dish.                              Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35                      Ingredients

1. 1 cup basmati rice
2. 1/3 cup frozen green peas
3. 7 to 8 baby corns, chopped
4. one medium sized onion, sliced
5. 1 tsp ginger and garlic paste
6. 2 green chilies
7. 1 tbsp oil or ghee
8. 1/2 tsp cumin seeds
9. 3 cloves
10. 1 inch piece of cinnamon stick
11. salt as needed          Instructions
12. Wash and soak basmati rice in water for 15 mins. Then chop onion and green chilies in lengthwise.
13. Meanwhile heat the oil or ghee in a pan over medium heat, when the oil heats, fry cumin seeds, cloves and cinnamon stick until spluttering.
14. Then add onions and green chilies, fry until onions become light pink. Then add ginger and garlic paste, fry until its raw smell leaves.
15. Also place green peas and baby corn, saute until softened.
16. At this stage, drain the excess water from the rice.
17. Then add the drained rice, saute for 1 minute.
18. Then pour 2 cups of water and salt, mix well and bring it to boil.
19. When it starts to boil, reduce the heat to low, then cover the pan with a lid and cook for 10 mins or until all the water is absorbed.
20. Once the water is absorbed, turn off the heat and let it stand for 7 to 8 mins (with a lid on). Then remove the lid and fluff the rice by using a fork.
21. Transfer the baby corn peas pulao to the serving plate and enjoy with chicken or mixed vegetable coconut curry.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Baby Corn Peas Pulao

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 1 cup Basmati Rice
• 1/3 cup Frozen Green Peas
• 7 to 8 Baby Corns
• 1 medium sized Onion
• 1 tsp Ginger and Garlic Paste
• 2 Green Chilies
• 1 tbsp Oil or Ghee
• 1/2 tsp Cumin Seeds
• 3 Cloves
• 1 inch piece Cinnamon Stick
• as needed Salt

Instructions

• Wash and soak basmati rice in water for 15 mins. Then chop onion and green chilies in lengthwise.
• Meanwhile heat the oil or ghee in a pan over medium heat, when the oil heats, fry cumin seeds, cloves and cinnamon stick until spluttering.
• Then add onions and green chilies, fry until onions become light pink. Then add ginger and garlic paste, fry until its raw smell leaves.
• Also place green peas and baby corn, saute until softened.
• At this stage, drain the excess water from the rice.
• Then add the drained rice, saute for 1 minute.
• Then pour 2 cups of water and salt, mix well and bring it to boil.
• When it starts to boil, reduce the heat to low, then cover the pan with a lid and cook for 10 mins or until all the water is absorbed.
• Once the water is absorbed, turn off the heat and let it stand for 7 to 8 mins (with a lid on). Then remove the lid and fluff the rice by using a fork.
• Transfer the baby corn peas pulao to the serving plate and enjoy with chicken or mixed vegetable coconut curry.

By Santhi Therese
The Indian Claypot