Baby Corn Rice | Baby Corn Pulao (2023)

By Dassana Amit
Last Updated: June 25, 2022

Vegan, Vegetarian
5 from 2 votes • 8 Comments

Baby corn rice with step by step photos. This is an easy lunch or dinner recipe of a spiced baby corn pulao made with rice, baby corn, tomato, herbs and spices. Gluten-free and vegan. It can also be packed for lunch box. Makes for an easy comforting meal any day.

Rice or pulao varieties are recipes that are easy to make. When you make them in the pressure cooker, you not only save time and cooking gas, but the food also is healthy to eat.

This is a slightly spicy baby corn ricewith a complex flavor profile. The aromatic garam masala, the spiciness of the green chilies,the slight tang of the tomatoes and the light sweetness of the baby corn – all in one dish.

I have used a pressure cooker to cook the rice. You can also cook the rice in a pan or pot. I recently brought seeraga samba rice and I am using it regularly in pulao and biryani recipes.

In this baby corn pulao, I have used seeraga samba rice instead of basmati rice. You can use basmati rice or even regular rice varieties for the pulao. Depending on the type of rice, add 1.5 to 2 cups of water while pressure cooking.

Step-by-Step Guide

How to make Baby Corn Rice

1. First rinse 1 cup of rice a couple of times in water. Then soak in enough water for 30 minutes. After 30 minutes, drain the water from the rice and keep the rice grains aside.

You can use any variety of non-sticky long grained or medium grained or short grained rice.

2. When the rice is soaking, prepare this ground paste. Take the following ingredients in a small chutney grinder jar:

• ½ cup chopped tomatoes
• ¼ cup chopped coriander leaves (cilantro)
• 1 or 2 green chilies (chopped)
• ½ inch ginger (chopped)
• 3 to 4 small to medium garlic cloves(chopped)

3. Without adding any water, grind or blend to a chutney likefine consistency. Keep aside.

4. Heat 2 tablespoons of oil in a 2 litre pressure cooker. Add the following spices and fry on a low heat till they crackle:

• ½ teaspoon cumin seeds
• 1 inch cinnamon
• 1 small to medium tej patta (Indian bay leaf)
• 2 to 3 green cardamom
• 2 to 3 cloves
• 1 small star anise (optional).

Note that you can opt to use ghee instead of oil. Also make sure not to burn the spices.

5. Next add ⅓ cup finely chopped onions.

6. Saute the onions stirring often till they become golden on low to medium heat.

7. Then add the ground paste carefully. Take care as the mixture may splutter. Stir and saute for 1 to 2 minutes on low heat.

8. Next add the following ground spice powders:

• ¼ teaspoon turmeric powder (ground turmeric)
• ¼ teaspoon red chilli powder (cayenne pepper or paprika)
• ½ teaspoon coriander powder (ground coriander)

9. Stir and mix the spices very well.

10. Add sliced or chopped baby corn (100 to 150 grams of baby corn). Stir and mix again.

11. Add the soaked rice.

12. Stir and mix the rice with the rest of the ingredients.

13. Add 1.5 to 2 cups of water. Add water depending on the quality and type of rice. I added 1.75 cups of water.

14. Then add salt as required. Stir and mix very well. Check the taste of the stock and it should taste a bit salty.

15. Pressure cook baby corn pulao on medium heat 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 fall down naturally on its own and then only remove the lid. Fluff the rice gently with a fork.

16. Garnish with chopped coriander leaves andserve baby corn rice with side raita or a veggie salad. You can also have it with plain yogurt. It can also be packed for a tiffin box.

More tastyrice recipes

• Palak rice – Spinach Rice
• Methi rice – Fenugreek Rice
• Coconut milk rice
• Beetroot rice
• Corn pulao

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Baby Corn Rice post from the archives first published in December 2015 has been republished and updated on 25 June 2022.