Baby Corn Pulao

In this article, we will be exploring a delicious and flavorful recipe for baby corn pulao. This unique dish combines the goodness of basmati rice, baby corn, and green peas, all cooked together with aromatic spices to create a delightful meal. Follow these simple instructions to create a mouthwatering baby corn pulao that is sure to become a family favorite.

What Is Baby Corn Pulao?

• Baby Corn Pulao is a delicious and flavorful Indian rice dish made with basmati rice, baby corn, green peas, and a blend of aromatic Indian spices. This dish brings together the succulent baby corn and green peas with the warming flavors of cumin seeds, cloves, and cinnamon. The combination of ingredients creates a unique and satisfying pulao that is perfect for serving with chicken or mixed vegetable coconut curry.

Why You'll Love Baby Corn Pulao?

• Delicious Texture: Baby corn adds a delightful crunch to the pulao, enhancing the overall texture of the dish. Each bite is filled with the perfect mix of soft rice and the slight bite of the baby corn.
• Nutrient-Packed: Baby corn is a great source of essential nutrients, including fiber, vitamins, and minerals. This makes the pulao not only tasty but also a healthy option for a meal.
• Easy to Make: With simple ingredients and easy-to-follow instructions, baby corn pulao is a quick and convenient dish to prepare for a satisfying meal.
• Versatile Dish: Baby corn pulao can be enjoyed on its own as a light meal, or paired with other dishes such as chicken or mixed vegetable coconut curry for a complete and flavorful dining experience.
• Family-Friendly: This dish is loved by both kids and adults, making it a great option for family meals or gatherings.
• Satisfying and Filling: The combination of basmati rice and baby corn makes this pulao a filling and satisfying dish, perfect for a lunch or dinner meal.

Ingredients for Baby Corn Pulao

• Basmati Rice: Basmati rice adds a delicate aromatic flavor and a light, fluffy texture to the pulao.
• Frozen Green Peas: Green peas bring a pop of sweetness and a vibrant green color to the dish.
• Baby Corns: Baby corns add a subtle crunch and a mild, sweet flavor to the pulao.
• Onion: Onions provide a savory, slightly sweet flavor and add depth to the overall taste of the pulao.
• Ginger and Garlic Paste: The combination of ginger and garlic paste brings a pungent, aromatic flavor that enhances the taste of the pulao.
• Green Chilies: Green chilies add a spicy kick and bring a hint of heat to the pulao.

How To Make Baby Corn Pulao?

To make a delicious and flavorful baby corn pulao, follow these simple steps:

• Wash and soak basmati rice in water for 15 mins. This step helps the rice to cook evenly and prevents it from becoming sticky.
• Heat oil or ghee in a pan and fry cumin seeds, cloves, and cinnamon stick until they splutter. This enhances the aroma and flavor of the spices.
• Add onions, green chilies, and ginger-garlic paste, and fry until the onions become light pink. This forms the flavorful base for the pulao.
• Saute the green peas and baby corn until they are softened. This ensures that they are cooked through and adds a nice texture to the pulao.
• Drain the excess water from the soaked rice and add it to the pan. Saute the rice for 1 minute to coat it with the flavors of the spices and vegetables.
• Pour water and salt, mix well, and bring it to a boil. Cooking the rice in the flavored liquid ensures that every grain is infused with delicious flavors.
• Cover the pan and cook on low heat for 10 mins or until all the water is absorbed. This steaming process cooks the rice to perfection.
• Let the pulao stand for 7 to 8 mins with the lid on, then fluff the rice with a fork. This helps the rice to finish cooking and ensures a light and fluffy texture.

By following these steps, you can create a mouthwatering baby corn pulao that can be enjoyed with chicken or mixed vegetable coconut curry.

Serving Suggestions

• Pair with Chicken or Mixed Vegetable Coconut Curry: The baby corn pulao can be enjoyed with a flavorful chicken curry or a delicious mixed vegetable coconut curry. The combination of the pulao with these curries makes for a complete and satisfying meal.
• Serve with Raita: A side of raita, made with yogurt and various vegetables like cucumber, onion, or tomatoes, is a refreshing and cooling addition to the baby corn pulao. It balances the flavors and adds a creamy texture to the meal.
• Accompany with Papad: Crispy papad or papadam is a great accompaniment to the pulao. It adds a crunchy element to the meal and provides a contrast in texture.
• Pair with Pickle: A side of tangy and spicy pickle, such as mango pickle or lime pickle, enhances the taste of the pulao and adds an extra kick of flavor.
• Serve with Salad: A fresh and colorful salad, made with vegetables like cucumber, carrots, and lettuce, adds a healthy and crunchy element to the meal. It can be a refreshing addition to the pulao.
• Enjoy with Naan or Roti: For a more substantial meal, the baby corn pulao can be enjoyed with naan or roti. The combination of the pulao with these Indian bread options creates a satisfying and filling dinner.

Tips for Making Baby Corn Pulao

• Cooking Techniques: When frying the cumin seeds, cloves, and cinnamon stick, make sure they splutter to release their flavors. This will enhance the overall taste of the pulao.
• Garnishing: Adding a sprinkle of fresh cilantro or mint leaves on top of the pulao before serving not only adds a pop of color but also freshens up the dish for presentation.
• Consistency: When cooking the pulao, make sure to check the rice after 10 minutes of cooking to ensure that all the water has been absorbed. If not, continue cooking for a few more minutes until the desired consistency is reached.
• Fluffing the Rice: After the pulao is done cooking, let it stand covered for 7 to 8 minutes before fluffing it with a fork. This will help separate the grains and prevent them from sticking together.
• Serving Suggestions: Baby corn pulao pairs well with chicken or mixed vegetable coconut curry. The flavors complement each other and create a satisfying meal.

Variations for Baby Corn Pulao

• Vegetable Medley: Instead of using only green peas and baby corn, you can add a mix of other vegetables like carrots, bell peppers, or even cauliflower to add more texture and flavor to the pulao.
• Spicy Twist: For those who enjoy a little heat, you can add a dash of red chili powder or a sprinkle of garam masala to give the baby corn pulao a spicy kick.
• Nutty Delight: To add a crunchy element, you can toss in some cashews or almonds while sautéing the vegetables, adding a delicious nutty flavor to the dish.
• Herbs and Spices: Experiment with different herbs and spices like fresh cilantro, mint leaves, or even a pinch of turmeric to enhance the aroma and taste of the pulao.
• Protein Power: For a protein-packed version, you can mix in some cooked shredded chicken, tofu, or paneer cubes to make the baby corn pulao a wholesome meal in itself.
• Coconut Infusion: If you're a fan of coconut flavor, you can add a splash of coconut milk while cooking the pulao to give it a creamy and rich taste.

Try out these variations to create your own unique and flavorful baby corn pulao, and enjoy a delightful meal packed with the goodness of aromatic rice and assorted vegetables!

How to Store Baby Corn Pulao

• Proper Container: Store the leftover baby corn pulao in an airtight container to maintain its freshness. This will help prevent any moisture from seeping in and keep the flavors intact.
• Refrigeration: If you plan to store the baby corn pulao for a longer period, it's best to refrigerate it. Let the pulao cool to room temperature before transferring it to the refrigerator.
• Avoid Freezing: It's not recommended to freeze baby corn pulao as the texture of the rice might change upon thawing. It's best enjoyed fresh or refrigerated for a short period.
• Reheating: When reheating the pulao, sprinkle a few drops of water over it to add moisture and prevent it from drying out. Use a microwave or stovetop to warm it up evenly.
• Ingredient Storage: Store the basmati rice, frozen green peas, and baby corn in their respective original packaging or airtight containers to maintain their quality and freshness.
• Use Fresh Ingredients: Always use fresh baby corn and peas for the pulao to ensure the best flavor and texture. Check the expiry dates and opt for high-quality ingredients for the best results.

Frequently Asked Questions (FAQs)

Can I use fresh peas instead of frozen peas?

• Yes, you can definitely use fresh peas instead of frozen peas. Simply adjust the cooking time slightly to ensure that the fresh peas are cooked through.

Can I substitute baby corn with regular corn?

• While you can substitute regular corn for baby corn, it will change the texture and flavor of the pulao. Baby corn has a unique crunch and mild flavor that adds to the dish, so it's best to use baby corn if possible.

How can I make this recipe spicier?

• If you prefer a spicier baby corn pulao, you can increase the amount of green chilies or add a dash of red chili powder to the dish. Adjust the spice level to your personal preference.

Can I make this recipe in an instant pot or pressure cooker?

• Yes, you can adapt this recipe for an instant pot or pressure cooker. Simply follow the same steps up to adding the rice and water, then adjust the cooking time according to the instructions for your specific appliance.

Can I use brown rice instead of basmati rice?

• While basmati rice is traditional for pulao, you can certainly use brown rice as a healthier alternative. Just keep in mind that the cooking time and water amount may need to be adjusted accordingly.

How long will the baby corn pulao keep in the refrigerator?

• The baby corn pulao can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of water to retain the moisture in the rice.

Recipe Card

Baby Corn Pulao

Baby Corn Pulao 2017-09-18 06:03:25

Serves 2    

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, chopped
• one medium sized onion, sliced
• 1 tsp ginger and garlic paste
• 2 green chilies
• 1 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 3 cloves
• 1 inch piece of cinnamon stick
• salt as needed          

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

https://theindianclaypot.com/