Chettinad Baby Corn Pulao

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Chettinad Baby Corn Pulao. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Chettinad Baby Corn Pulao is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Chettinad Baby Corn Pulao is something that I have loved my entire life.

Many things affect the quality of taste from Chettinad Baby Corn Pulao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chettinad Baby Corn Pulao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chettinad Baby Corn Pulao is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Chettinad Baby Corn Pulao using 30 ingredients and 12 steps. Here is how you cook it.

Baby corn chettinad pulao, a spicy vegetarian rice preparation with the flavors of chettinad cuisine!

Ingredients and spices that need to be Make ready to make Chettinad Baby Corn Pulao:

1. 1/2 cup basmati rice (or any other long grain rice)
2. 1 medium red onion, sliced
3. 1/2 cup fresh/frozen green peas
4. 8-10 baby corns, sliced
5. For the baby corn marinade:
6. 1/4 cup mint leaves
7. 1/4 cup coriander leaves/cilantro
8. 2 green chilis/jalapenos
9. 1 inch piece ginger
10. 2 small cloves of garlic
11. 2 tablespoons grated coconut (fresh or frozen)
12. 1/2 teaspoon coriander powder
13. 1/2 teaspoon garam masala powder
14. 1/2 teaspoon red chilli powder
15. 1/4 teaspoon turmeric powder
16. 2 tablespoons yogurt
17. to taste Salt
18. Dry whole spices:
19. 2-3 cloves
20. 1 marathi moggu/Kapok bud
21. 1 small bayleaf
22. 1/4 teaspoon jeera/cumin seeds
23. 1/4 teaspoon saunf/fennel seeds
24. 3-4 black peppercorns
25. 1 star anise
26. 1 green cardamom
27. 1/2 inch piece cinnamon
28. 2 tablespoons oil
29. 1 tablespoon ghee
30. to taste Salt

Steps to make to make Chettinad Baby Corn Pulao

1. 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.
2. Make into a fairly fine paste.
3. Add this paste along with the dry spice powders, yogurt and salt to the chopped baby corns.
4. Mix well and keep aside for about 10 to 15 minutes.
5. 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.
6. 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.
7. Once the onions are soft and brown, add the marinated babycorns and stir gently.
8. 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.
9. 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).
10. 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.
11. 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!!
12. 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.

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So that's going to wrap it up with this exceptional food Recipe of Award-winning Chettinad Baby Corn Pulao. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!