Chef Sunil Chauhan

Ingredients

• Soaking rice:
• Rinse 1 cup rice first a couple of times in water. then soak in enough water for 30 minutes.
• After 30 minutes, drain the rice and keep aside. preparing the ground paste.
• Making baby corn pulao:
• Heat 2 tbsp oil in a pressure cooker.
• Next add 1/3 cup finely chopped onion. Sauté the onions till they become golden.
• Then add the ground paste. Stir and sauté for 1 to 2 minutes on a low flame.
• 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.
• Add sliced or chopped baby corn (100 to 150 grams baby corn). stir and then add the rice.
• Stir and mix the rice with the rest of the ingredients.
• Add 1.5 to 2 cups water. Add water depending on the quality of rice. i added 1.75 cups water.
• Add salt. Stir very well. Check the taste of the stock and it should taste a bit salty.
• Pressure cooks baby corn pulao on medium flame for 2 to 3 whistles or 8 to 10 minutes.
• 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.
• Let the pressure come down on its own and then remove the lid. Fluff the rice with a fork
• Serve baby corn rice with a side raita or any type of Indian curry.