An easy one-pot meal with an aromatic combination of flavorful mint and sweet little baby corn! It is also an ideal lunch box recipe. I came across the baby corn pulao in jeyeshriskitchen. She had used coriander and here I have substituted it with mint as I like mint a lot and moreover mom wanted the bunch of mint leaves that she got the previous day to be used when they are fresh itself!! I took this to office for lunch along with capsicum raita and it was yumm :)
INGREDIENTS
- Basmathi Rice - 1 Cup
- Baby Corn – 5
- Mint leaves – 1 small bunch
- Grated Coconut - 2 Tbslp
- Onion – 1, sliced lengthwise
- Garlic - 2 pods
- Green Chilli - 2
- Oil - 2 Tbslp
- Cardamom - 2
- Water - 1 and 1/4 Cup
- Salt - As required
METHOD
- Soak the basmati rice for 10 minutes in 1 and 1/4 cup of water
- Wash and cut the baby corn into small rounds
- Grind the mint leaves, garlic, green chilli and coconut into a very smooth paste and keep aside
- In a pressure cooker, heat oil and fry the cardamoms for a few seconds. Next add the onions. Saute the onions till they turn transparent
- Now add the baby corns and saute for 2-3 minutes in low flame
- Add the ground mixture to the baby corn and onion. Mix well so that the mint mixture coats all the baby corns
- Add the rice, water and salt
- Pressure cook for a whistle and then simmer it for 5 more minutes
- Fluff it up with a fork so that the rice grains are separated. Serve with any raita
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