Baby Corn Pulao (South Indian style)

 

            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. So do give it a try by following a quick step by step pictorial recipe to prepare it.

• 8-10 baby corns, chopped into 1" pieces
• 1/2 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 1tbsp. 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

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

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

          Add the baby corn and stir fry for a minute. 

          Then add the sambar powder and give it a toss.

          Time to add the soaked rice. Sauté for a minute.

          Add water and salt. Give it a mix and pressure cook for 2 whistles. 

          After 10 minutes, open the lid and fluff it up a little. 

          Garnish with coriander leaves and serve hot as it is or accompanied with pickle or papad.

                  Heat oil & ghee in a pressure cooker. Temper it with red chili & mustard 

                  seeds. Allow it to crackle.

                 Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add the baby corn and stir fry for a minute. 

                                  Then add the sambar powder and give it a toss.

                                  Time to add the soaked rice. Sauté for a minute.

                             Add water & salt. Give it a mix & pressure cook for 2 whistles. 

                                  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.