Baby corn and coriander pulao

I will always do some random pick ups other than what I really need in my vegetable shopping. Likewise, I picked up baby corn without any idea on what to cook. Then I started searching recipes on baby corn sides, starters, main courses and at last concluded on baby corn pulao. Here I did this baby corn and coriander pulao with little bit of twists and turns on original recipe.

Yields : 3-4 servings

Ingredients:

1. Basmati Rice- 1.5 cups

2. Baby corns- 6-7 chopped in 1 inch length

3. Onion- 1 medium chopped

4. Garlic - 2-3 small pods

5. Green chillies- 2-3 medium

6. Carrot- 1/2 cup thinly sliced

7. Cashews- few

8.  Grated coconut- 2.5 tbsp

9. Coriander leaves- One handful tightly packed

10. Cinnamon- 1/2 inch

11. Cloves- 2

11. Cardamom- 2-3

12. Oil- 2 tbsp

13. Salt- to taste

14. Water- 2 to 2 1/4 cup

* Wash and soak basmati rice for 10-15 mins and drain.

Method:

1. Grind coconut, coriander leaves, green chillies and garlic in a mixer to a fine paste. 

2. Heat oil in a pressure cooker. Add cinnamon, cloves and cardamom and then add onion. Saute well until it is translucent.

3. Add cashews. Saute for 1-2 mins until it turns golden. Then add chopped baby corns and carrots and saute well.

4. Add the grinded paste and soaked rice. Mix well.

5. Add water and required salt. When it boils, either close the lid and allow 1 whistle or close the lid and when steam comes out profusely put on the whistle, simmer the flame and let it cook for 5-7 mins in low flame without any sound whistle. Switch off the flame. When the pressure releases, fluff it with a fork. 

Serve this hot baby corn and coriander pulao with pickles, pappad, raita etc.