To begin with I am incredibly happy to share my guest for the day Sharmilee as she shares her recipe for Baby Corn Pulao on Vegbowl with us. Sharmilee is an extremely talented blogger from Coimbatore, India and blogs on Sharmispassions. Her website has been around since 3 years and has gained immense popularity as she hosts a huge reportire of varied dishes ranging from starters to desserts with immense efforts that are shown in her step-by-step recipes and droolworthy photographs. I have been a huge fan of Sharmilee's work and I am glad to invite her to my place. Thank you Sharmilee for gracing my virtual space with your fabulous dish.
I always admire the pics at Veg Bowl and love MD's writing style, I never miss to read them. When she approached me for a guest post, I had no second thought as she is one of my fav and inspiring bloggers and a good friend too :) Thank you MD for the opportunity.
Recently vegbowl has moved to its new home and I wish MD and Vegbowl good luck in all the future endeavors!
Coming to baby corn pulao recipe, I recently tried this from a magazine, it was a instant hit at home so thought to share it with you all.
Baby Corn Pulao
Basmati rice - 1 cup
Water - 1.5 cups
Baby Corn - 8 cut into small pieces
Big Onion - 1 cut lengthwise
Curd - 1 tbsp
Salt - to taste
Bayleaf - 1/2
Cinnamon - 2
Cardamom - 2
Ghee - 1 tbsp
Oil - 1 tsp
Big Onion - 1 chopped roughly
Garlic - 5 pearls
Ginger - 1/2 inch piece
Turmeric powder - a genrous pinch
Red Chilli powder - 1 tsp
Dhania powder - 1 tsp
Garam masala powder - 1/2
1.Grind the ingredients listed under 'to grind' with little water and grind to a fine paste. Soak basmati rice for 15-20 mins, drain water. Add a tsp of ghee and saute the rice in a pan for 2 mins till the moisture leaves. Set aside.
2.In a pressure cooker, heat oil + ghee add the items listed under 'to temper' saute for a minute. Then add onions and saute till slightly browned. Then add the masala paste and baby corn, saute till raw smell completely leaves.It may take around 5-7 mins.
3.Then add curd, required salt and give a quick stir. Then add rice and water and pressure for 3-4 whistles in medium flame. Wait till pressure releases then fluff it up with fork gently without breaking the rice.
Serve hot / warm with onion raita.
• You can use the same recipe to make sweet corn pulao too.
• Adjust spice level according to your taste buds. The measurement above is medium spicy.
• You can serve it with plain or onion raita
Thanks Sharmilee for sharing your recipe here. It is an honor to know such a fabulous blogger like you!