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babycorn pulao recipe

Babycorn Pulao Recipe

Radhika
Babycorn Pulao with mushrooms that makes a sumptuous lunch when packed for school or office.
Prep Time 10 mins
Cook Time 15 mins
Soaking time 30 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • Basmati Rice - 1 cup
  • Baby corn - 100 gms
  • Button Mushroom - 100 gms
  • Onion - 1
  • Mint leaves - 1/4 cup (packed)
  • Green chilies - 1
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Black pepper powder - 1/2 tsp
  • Red chili powder - 1 tsp
  • Bay leaf - 1
  • Water - 1-1/2 cups
  • Salt - to taste
  • Oil - 2 tsp
  • Ghee - 2 tsp

To be ground to a powder:

  • Fennel seeds - 1 tsp
  • Cardamom - 1
  • Cloves - 2
  • Cinnamon - 2 inch stick
  • Kalpaasi / Black stone flower - 1 pinch



Instructions
 

Preparation:

  • Chop onion into juliennes.
  • Wash & quarter button mushrooms.
  • Break babycorn into 2 & further cut each half into 2.
  • Wash & soak rice in water for 30 mins.

For the spice powder:

  • Add fennel, cardamom, cloves, cinnamon & kalpaasi to a spice grinder or mixie jar & grind to a coarse powder. Set aside.

How to make Babycorn Pulao:

  • Heat a pan. Add oil & ghee.
  • Once its warm, add bay leaf.
  • Add onions & saute till it turns translucent.
  • Add ginger garlic paste & saute well.
  • Add mushrooms, babycorn, green chili & saute.
  • Add mint leaves & saute all together till the mint shrinks in size.
  • Add turmeric, black pepper, red chili powder, ground whole spices powder & mix well so that the vegetables get fully coated with the spice powders.
  • Drain water completely from the rice & add it to the pan.
  • Add water, salt & give it a mix.
  • Close the pan with lid & let it cook over low flame for 12 to 15 mins or till the water gets fully evaporated.
  • Fluff up the rice gently with a spoon or fork.
  • Babycorn Pulao is ready.
  • Serve hot with raita of your choice or pack it in lunch box for office or school.

Video

Keyword lunch, lunchbox