Chettinad Baby Corn Pulao/Spicy Baby Corn Rice

corn-biryani3

Chettinad Baby corn Pulao is a spicy, vegetarian one-pot meal made with baby corns, rice and some aromatic chettinad spices, in a pressure pan. Paired with a side of raita (spiced yogurt) and a salad or potato chips, it is a complete meal, perfect for a lazy Sunday brunch!!

Indian cuisine is being appreciated and loved by people all over the world and one of the most sought after Indian dishes is biryani or pulao! The happy and flavorful marriage of exotic and aromatic Indian spices with rice and a variety of vegetables and sometimes meat or chicken (for non-vegetarians) is a must in all Indian weddings and a most ordered dish in any Indian restaurant!

pulao-closeup

Every Sunday afternoon lunch is a special affair in our home and sometimes when I am lazy to make an elaborate meal, vegetable pulao is the first dish that comes to mind. With fresh baby corns lying in my refrigerator and my palate longing for something spicy and quick, chettinad pulao with baby corn was the treat I was going to give my family and me!!

Chettinad cuisine hails from a small community in Tamilnadu (in the southern part of India), called the Chettiars. They are known for using freshly ground masalas, a variety of aromatic spices like star anise, Marathi moggu (dried flower pods), fennel seeds, black pepper  etc. and most of their dishes are rice based.

I am sure you will enjoy this unique spicy Chettinad flavor! You may choose to use any vegetable you like (cauliflower, mushrooms, potatoes etc.) or even paneer (an Indian cottage cheese), meat, chicken etc. and feel free to reduce or increase the spices. The fun part of making this pulao is you can choose to flavor with spices available in your pantry with very slight variation in taste.

baby-corn-rice2

Do try this simple but spicy and flavorful pulao either in a pressure pan, instant pot or in a large pot (cook with the required amount of water in a closed pan till all the water is absorbed and the rice is fully cooked and fluffy, adding more water in between if necessary).

For more rice dishes, try : one-pot tomato pulao, vangi bhaath (brinjal rice), jhatpat vegetable pulao, quick and easy tawa pulao etc.

Baby Corn Chettinad Pulao:

You will need:

  • ½ cup basmati rice (or any other long grain rice)
  • 1 medium red onion, sliced
  • ½ cup fresh/frozen green peas
  • 8 to 10 baby corns, sliced

For the baby corn marinade:

  • ¼ cup mint leaves
  • ¼ cup coriander leaves/cilantro
  • 2 green chilis/jalapenos
  • 1 inch piece ginger
  •  2 small cloves of garlic
  • 2 tablespoons of grated coconut (fresh or frozen)
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoons yogurt
  • Salt to taste

Rest of the ingredients:

  • 2 to 3 cloves
  • 1 marathi moggu/Kapok bud
  • 1 small bayleaf
  • ¼ teaspoon jeera/cumin seeds
  • ¼ teaspoon saunf/fennel seeds
  • 3 to 4 black peppercorns
  • 1 star anise
  • 1 green cardamom
  • ½ inch piece cinnamon
  • 2 tablespoons oil
  • 1 tablespoon ghee
  • Salt to taste

Step-by-step method:

  • Wash the rice in plenty of water and drain. Soak this in fresh water for about 20 to 30 minutes.
  • Drain and keep aside.
  • Prepare the marinade paste.
  • Add the mint leaves, coriander leaves, ginger, garlic, jalapenos and coconut in a blender jar.

paste-ingredients

  • Make into a fairly fine paste.

paste-coconut

  • Add this paste along with the dry spice powders, yogurt and salt to the chopped baby corns.

baby-corn-with-marinade

  • Mix well and keep aside for about 10 to 15 minutes.

marinated-baby-corn

  • Once the rice and baby corns are ready to be cooked, heat a pressure pan on medium high heat.
  • Add the oil and ghee and once hot, stir in the dry whole spices (clove, cinnamon, Marathi moggu, star anise, jeera, saunf, bay leaf and cardamom.

spices-in-oil

  • Stir for a few seconds till you get a good aroma. Do not let it burn.
  • Tip in the sliced onions and sauté on medium till soft and light golden brown.

browned-onions

  • Once the onions are soft and brown, add the marinated babycorns and stir gently.

mixed-baby-corn

  • Cook and fry on medium heat till the babycorn is slightly cooked and you can see oil separating slightly. This takes about 2 to 3 minutes.
  • Stir in the drained rice, green peas and salt to taste and mix gently.

added-rice-and-peas

  • Keep frying this mixture on medium low for about 2 to 3 minutes, till all the moisture content has evaporated and each grain of rice is glistening and well coated with the oil and spices!
  • Add 1 ½ cups to 2 cups of hot water (I used 1 ½ cups), depending upon the type of rice used (you can rinse the bowl in which the baby corns were marinated and the blender jar in which the chutney was made with water and use this along with plain water to make 1 ½ cups for cooking the pulao).

after-adding-water

  • Stir gently, taste for salt and close the pressure pan with the weight on.
  • Heat on high, and after 1 whistle, lower the heat to low and cook for 5 more minutes. You can also cook on high for 2 to 3 whistles and turn the heat off.
  • Let the pressure release on its own. Once the pressure is released completely, open the pressure pan, and gently fluff up the pulao with a fork.

cooked-pulao

  • Transfer to a dish or bowl, garnish with coriander leaves or mint leaves and  serve this spicy, tasty and flavorful baby corn chettinad pulao with onion raita (mix yogurt with sliced onions and salt), boondi raita (season plain yogurt with salt and powdered sugar according to your taste and stir in fried boondis just before serving) or just plain yogurt along with potato chips or a salad!!

baby-corn-pulao

 

I am sharing this with #fridayfiesta.

Chettinad Baby Corn Pulao
Serves 2
Baby corn chettinad pulao, a spicy vegetarian rice preparation with the flavors of chettinad cuisine!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
868 calories
143 g
18 g
31 g
23 g
9 g
678 g
271 g
37 g
0 g
21 g
Nutrition Facts
Serving Size
678g
Servings
2
Amount Per Serving
Calories 868
Calories from Fat 271
% Daily Value *
Total Fat 31g
48%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 18mg
6%
Sodium 271mg
11%
Total Carbohydrates 143g
48%
Dietary Fiber 17g
70%
Sugars 37g
Protein 23g
Vitamin A
47%
Vitamin C
116%
Calcium
13%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup basmati rice (or any other long grain rice)
  2. 1 medium red onion, sliced
  3. ½ cup fresh/frozen green peas
  4. 8 to 10 baby corns, sliced
For the baby corn marinade
  1. ¼ cup mint leaves
  2. ¼ cup coriander leaves/cilantro
  3. 2 green chilis/jalapenos
  4. 1 inch piece ginger
  5. 2 small cloves of garlic
  6. 2 tablespoons of grated coconut (fresh or frozen)
  7. ½ teaspoon coriander powder
  8. ½ teaspoon garam masala powder
  9. ½ teaspoon red chilli powder
  10. ¼ teaspoon turmeric powder
  11. 2 tablespoons yogurt
  12. Salt to taste
Dry whole spices
  1. 2 to 3 cloves
  2. 1 marathi moggu/Kapok bud
  3. 1 small bayleaf
  4. ¼ teaspoon jeera/cumin seeds
  5. ¼ teaspoon saunf/fennel seeds
  6. 3 to 4 black peppercorns
  7. 1 star anise
  8. 1 green cardamom
  9. ½ inch piece cinnamon
  10. 2 tablespoons oil
  11. 1 tablespoon ghee
  12. Salt to taste
Instructions
  1. Wash the rice in plenty of water and drain. Soak this in fresh water for about 20 to 30 minutes.
  2. Drain and keep aside.
  3. Add all the ingredients of the marinade in a blender jar.
  4. Make into a fairly fine paste.
  5. Add this paste along with the dry spice powders, yogurt and salt to the chopped babycorns.
  6. Mix well and keep aside for about 10 to 15 minutes.
  7. Once the rice and baby corns are ready to be cooked, heat a pressure pan on medium high heat.
  8. Add the oil and ghee and once hot, stir in the dry whole spices (clove, cinnamon, Marathi moggu, star anise, jeera, saunf, bay leaf and cardamom.
  9. Stir for a few seconds till you get a good aroma. Do not let it burn.
  10. Tip in the sliced onions and sauté on medium till soft and light golden brown.
  11. Once the onions are soft and brown, add the marinated babycorns and stir gently.
  12. Cook and fry on medium heat till the babycorn is slightly cooked and you can see oil separating slightly. This takes about 2 to 3 minutes.
  13. Stir in the drained rice, green peas and salt to taste and mix gently.
  14. Keep frying this mixture on medium low for about 2 to 3 minutes, till all the moisture content has evaporated and each grain of rice is glistening and well coated with the oil and spices!
  15. Add 1 ½ cups to 2 cups of hot water (I used 1 ½ cups), depending upon the type of rice used (you can rinse the bowl in which the baby corns were marinated and the blender jar in which the chutney was made with water and use this along with plain water to make 1 ½ cups for cooking the pulao).
  16. Stir gently, taste for salt and close the pressure pan with the weight on.
  17. Heat on high, and after 1 whistle, lower the heat to low and cook for 5 more minutes. You can also cook on high for 2 to 3 whistles and turn the heat off.
  18. Let the pressure release on its own. Once the pressure is released completely, open the pressure pan, and gently fluff up the pulao with a fork.
  19. Transfer to a dish or bowl, garnish with coriander leaves and serve this spicy, tasty and flavorful baby corn chettinad pulao with onion raita (mix yogurt with sliced onions and salt), boondi raita (season plain yogurt with salt and powdered sugar according to your taste and stir in fried boondis just before serving) or just plain yogurt along with potato chips or a salad!!
Notes
  1. You can cut baby corn any way you want, either vertically into long slices or chop them into smaller pieces.
  2. If you are short on time, this recipe can be prepared without soaking the rice and marinating the baby corn. Just mix the marinade into the baby corn, wash the rice well and proceed to make pulao.
  3. The same method can be followed to make chicken pulao, mushroom pulao, paneer pulao, cauliflower pulao etc.
  4. If you do not have fresh or frozen coconut, you can substitute half of the water with canned coconut milk.
beta
calories
868
fat
31g
protein
23g
carbs
143g
more
Curry and Vanilla http://www.curryandvanilla.com/

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