Basmati Rice – 2 cups
Salt – as needed
Turmeric Powder – a pinch
To Roast and Powder
Curry Leaves – about 1 cup packed
Urad Dal – 2 tblsp
Channa Dal – 1 tblsp
Garlic – 1 clove
Dry Red Chillies – 5
Peppercorns – 5
Coconut – 2 tblsp
Asaefoetida – a pinch
Mustard seeds – 1 tsp
Sesame Oil – 2 tblsp
. Cook the rice with required salt and a pinch of turmeric powder and keep aside.
. Dry roast the dals, garlic, peppercorns, dry red chillies and coconut till it turns golden brown. Roast it in low flame to prevent it from getting burnt.
. Add the curry leaves and toss everything on low flame till the leaves turn crisp. The whole roasting process should take about 12 minutes. Switch off and cool everything.
. Grind everything to a coarse powder and keep aside.
. Heat oil in a wok and do the tempering with mustards seeds and asafoetida.
. Add the cooked rice and the ground curry leaf powder. Switch off.
. Toss till everything comes together. Check for seasonings and add salt if needed.
. Serve with raita, papad and/or some fry.
Basmati rice – 1 cup (cooked)
Mango – 1 cup (Grated)
Mustard seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Ginger – small amount (chopped)
Red chillies – 2
Green Chillies – 2
Turmeric powder – a pinch
Salt – to taste
Oil – tblsp
. Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.
Rice – 1 cup
Lemon – 1 no
Dry red chilli -2
Mustard – ¼ tsp
Split black gram – ¼ tsp
Bengal gram – ½ tsp
peanuts – 1/4 cup
Curry leaves – 5
Turmeric powder – ½ tsp
Salt – to taste
Oil – 1 tbsp
. Wash and cook rice. Even left over rice can be used.
. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
. Now in the a pan heat a tbsp of oil, pop peanuts,mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves.
. Add the turmeric powder and switch off.
. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
1 cup basmati rice ( 200 grams)
100 to 150 grams baby corn, 12 to 14 baby corns
2 tbsp oil
½ tsp cumin seeds/jeera
1 inch cinnamon/ dal chini
1 small to medium tej patta/indian bay leaf
2 to 3 green cardamoms/hari elaichi/choti elaichi
2 to 3 cloves/lavang
1 small star anise/chakriphool (optional)
50 grams onion or 1 medium onion, finely chopped or ⅓ cup finely chopped onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
1.5 to 2 cups water for pressure cooking
salt as required
1 to 2 tbsp chopped coriander leaves/dhania patta for garnish
- 65 grams tomato or 1 medium tomato or ½ cup chopped tomatoes
- ¼ cup chopped coriander leaves
- 1 or 2 green chilies, chopped
- ½ inch ginger/adrak, chopped
- 3 to 4 small to medium garlic cloves/lahsun, chopped
. 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 paste:
. When the rice is soaking, prepare this ground paste. take ½ cup chopped tomatoes, ¼ cup chopped coriander leaves, 1 or 2 green chilies (chopped), ½ inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar.
without adding any water, grind to a chutney like consistency. keep aside.
Preparing baby corn pulav:
. Heat 2 tbsp oil in a pressure cooker.
. Add the following whole garam masala and saute till they crackle – ½ tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta, 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).
. Next add ⅓ cup finely chopped onion.
. Saute the onions till they become golden.
. Then add the ground paste. stir and saute for 1 to 2 minutes on a low flame.
. Next add the spice powders – ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ 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 cook 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 a veggie salad.