April 30, 2012

Baby Corn Pulao

I can see my interest in the blog dwindling. With other things on my mind, i am not able to click much. Lets say i m not feeling very pally with the shutterbugs now. I m cooking a lot though. And what a duffer am i to miss the FBTE yesterday. Well, yesterday was a different story with a runny nose and a hoarse voice. I simply cant click. No focus. And the mind is blank. I cant summon the energy to assemble the food, adjust the lights and click. And then edit. Seems like a herculean task all of a sudden. Maybe it s the heat that s bringing about this lack of spirits.

       After some lengthy introspection yesterday morning, i decided that this attitude simply wont do. It s not taking me anywhere and it wont either. I have to snap out of that lethargic phase where anything and everything seems too much work for me. And i did get back my spirits when i decided to make this pulao.
       Albeit the fact that i did have some doubts in making pulao with corn, i knew i was terribly wrong when i had finished chopping up the tender and sweet baby corn ears. I certified myself that i was wrong when i ground the masala. And when the pulao was cooking, i admonished myself for presuming too much about some simple yet wonderful things in life.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves 2

( I used readymade coconut milk. But you can make the extract at home by grinding 1 cup of grated coconut with 1 cup of water into a smooth paste and then strain. Add 1 cup of water to the extract to thin it. The more you soak the rice, the lesser time it takes to cook. You can saute the rice till aromatic before soaking to get a richer flavor.)

What You Need?

Basmati rice 1 cup
Thin coconut milk 2 cups
Onion 1 thinly sliced
Baby corn 10 halved
Bay leaf 1
Cloves 3
Cardamom 1
Cinnamon 1" piece
Ghee or oil 3 tbsp
Salt to taste

To Be Ground Into A Paste:

Coriander leaves 1/2 cup firmly packed
Green chilies 4
Garlic cloves 4
Garam masala 1/4 tsp
Ginger 1/4" bit

How To Make It?

Wash the rice well with water and soak in the coconut milk for about 15 mins.
In the meanwhile, grind the masala, adding water little by little, to a fine paste.
Heat oil in a pan and add the bay leaf, cardamom, cloves and cinnamon.
Now, add the onions and fry them till pink.
Add the baby corns next and fry them for about 3 to 4 mins.
Now, add the ground masala and bring the flame to the lowest.
Simmer the masala and the corns for about 1 min.
Add the rice and coconut milk to this mixture along with some salt. Mix well.
Cook until done or transfer to an electric rice cooker and cook till done.
ALternatively, you can make the whole thing in a pressure cooker and cook the pulao without the pressure valve on low flame for about 10 mins.

Garnish with roasted cashews and some fresh coriander leaves and serve hot with any raitha of your choice.
Sending this to Love Lock Rice


Saraswathi Iyer said...

Looks super delicious.

Lavanya said...

I love babycorn n this recipe looks perfect

Chandrani said...

Very healthy and yummy pulao.

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Maayeka said...

loved the baby corn pulao.bookmarked

Amarendra said...

Baby corn with coconut milk flavour. Simply delicious.

jeyashrisuresh said...

Love this flavorful puloa

Lubna Karim said...

That's an perfect one pot meal and even good for lunch box....loving it...

sangeetha said...

wow...yours pulao looks more tempting n the recipe sounds so flavorful n yummy...love the color a lot...toooo tempting Anu :)

Sravs said...

Tempting rice with delicious flavors !! yummy !!

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Priya said...

Super flavourful pulao,looks fabulous.

Kavita said...

Hey you have a yummy space..loved thebaby corn pulao...new follower to your blog!