Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chettinad baby corn pulao. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chettinad Baby Corn Pulao is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Chettinad Baby Corn Pulao is something which I have loved my whole life.
Chettinad Baby corn Pulao is a spicy, vegetarian one-pot meal made with baby corns, rice and some aromatic chettinad spices, made 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!! So when MD approached me for a guest post, I had no second thought so sent this recipe.
To get started with this recipe, we must prepare a few components. You can cook chettinad baby corn pulao using 30 ingredients and 12 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Chettinad Baby Corn Pulao:
- Prepare 1/2 cup basmati rice (or any other long grain rice)
- Prepare 1 medium red onion, sliced
- Get 1/2 cup fresh/frozen green peas
- Get 8-10 baby corns, sliced
- Get For the baby corn marinade:
- Get 1/4 cup mint leaves
- Make ready 1/4 cup coriander leaves/cilantro
- Get 2 green chilis/jalapenos
- Prepare 1 inch piece ginger
- Prepare 2 small cloves of garlic
- Prepare 2 tablespoons grated coconut (fresh or frozen)
- Get 1/2 teaspoon coriander powder
- Take 1/2 teaspoon garam masala powder
- Make ready 1/2 teaspoon red chilli powder
- Take 1/4 teaspoon turmeric powder
- Make ready 2 tablespoons yogurt
- Get to taste Salt
- Make ready Dry whole spices:
- Get 2-3 cloves
- Prepare 1 marathi moggu/Kapok bud
- Take 1 small bayleaf
- Take 1/4 teaspoon jeera/cumin seeds
- Prepare 1/4 teaspoon saunf/fennel seeds
- Get 3-4 black peppercorns
- Make ready 1 star anise
- Get 1 green cardamom
- Take 1/2 inch piece cinnamon
- Take 2 tablespoons oil
- Prepare 1 tablespoon ghee
- Prepare to taste Salt
Simple yet wonderful recipe using baby corn. Though I have used baby corn, you can also try this with sweet corn. The coconut milk in this recipe makes it really. Peel baby corn, wash and scrape carrots, then slice baby corn and carrots as shown in pic.
Instructions
Instructions to make Chettinad Baby Corn Pulao:
- 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.
- Make into a fairly fine paste.
- Add this paste along with the dry spice powders, yogurt and salt to the chopped baby corns.
- Mix well and keep aside for about 10 to 15 minutes.
- 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.
- 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.
- Once the onions are soft and brown, add the marinated babycorns and stir gently.
- 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.
- 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).
- 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 it's own. Once the pressure is released completely, open the pressure pan, and gently fluff up the pulao with a fork.
- 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!!
- You can cut baby corn any way you want, either vertically into long slices or chop them into smaller pieces. - 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. - The same method can be followed to make chicken pulao, mushroom pulao, paneer pulao, cauliflower pulao etc. - If you do not have fresh or frozen coconut, you can substitute with coconut milk.
Place a pan on flame and add ghee, when it starts to melt add cumin Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors o. Baby corn pulao is a fun variation of pulao that you will definitely want to make your own. It is an extremely fast dish to cook, so you can eat it as a snack or light meal very quickly. It is also perfect for vegetarians and vegans, or anyone with a meat restricted diet. Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala.
So that is going to wrap it up with this exceptional food chettinad baby corn pulao recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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