Baby Corn Pulao

2 years ago

This baby corn rice recipe has a diverse taste profile and is mildly spicy. The fragrant garam masala, the spiciness of the green chilies, the subtle acidity of the tomatoes, and the mild sweetness of the baby corn are all combined in this meal.

Nutritional Advantages of Baby Corn Pulao

  • Baby corn has Low calorie content.
  • Baby corn has high fiber content, this nutrient helps with digestion.
  • Good for eye health as it contains carotenoids or tetraterpenoids compounds
  • Baby corn contains high amounts of fibre and proteins.

Region: North India

Nature: Main Course/ Rice

Cuisine: Indian

Prep Time: 20 Min

Cook Time: 20 Min

Total Time: 40 MIn

Serves: 04

Main Ingredients:



Basmati rice

2 cup

Baby corn

100-150 Gms


2 tbsp

Cumin seeds

½ tsp


1 inch

Tej patta

1 no

Green cardamoms

2-3 no


2-3 no

Star anise

1 no


1 no

Turmeric powder

¼ tsp

Red chilli powder

¼ tsp

Coriander powder

¼ tsp


1.5-2 cups


to taste

Chopped coriander leaves

1 to 2 tbsp

For The Ground Paste:




2 no

Chopped coriander leaves

¼ cup

Green chilies

1 or 2


½ inch

Garlic cloves

3-4 no

Method: -:

  1. Soaking rice:

  2. Rinse 1 cup rice first a couple of times in water. then soak in enough water for 30 minutes.

  3. After 30 minutes, drain the rice and keep aside. preparing the ground paste.

  4. When the rice is soaking, prepare this ground paste. take 1/2 cup chopped tomatoes, 1/4 cup chopped coriander leaves, 1 or 2 green chilies (chopped), 1/2 inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar without adding any water, grind to a chutney like consistency and keep it aside.

  5. Making baby corn pulao:

  6. Heat 2 tbsp oil in a pressure cooker.

  7. Add the following whole garam masala and sauté till they crackle - 1/2 tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta, 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).

  8. Next add 1/3 cup finely chopped onion. Sauté the onions till they become golden.

  9. Then add the ground paste. Stir and sauté for 1 to 2 minutes on a low flame.

  10. Next add the spice powders - 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/2 tsp coriander powder and mix very well.

  11. Add sliced or chopped baby corn (100 to 150 grams baby corn). stir and then add the rice.

  12. Stir and mix the rice with the rest of the ingredients.

  13. Add 1.5 to 2 cups water. Add water depending on the quality of rice. i added 1.75 cups water.

  14. Add salt. Stir very well. Check the taste of the stock and it should taste a bit salty.

  15. Pressure cooks baby corn pulao on medium flame for 2 to 3 whistles or 8 to 10 minutes.

  16. If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.

  17. Let the pressure come down on its own and then remove the lid. Fluff the rice with a fork

  18. Serve baby corn rice with a side raita or any type of Indian curry.

Rate this recipe

Designed by: Nutshell Ideas