Baby Corn Biryani | Indian Biryani Recipes

Baby corn Biryani Recipe - This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo's were asking for the babycorn more than the rice ☺️. I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great. 

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani 

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients 

Spices to add

Cloves - 6 to 7

Cardamom - 1

Cinnamon stick - 3 inch crushed to pieces 

Star anise - 3 to 4

Bay leaf - 1

Fennel seeds - 1/2 tsp

Mace - 1 (optional)

Other ingredients 

Basmati Rice - 2 cups

Onion - 1 big

Green chilli - 2 slit lengthwise

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup

Baby corn - 200 gms

Biryani masala - 3 tbsp

Chilli powder - 1 tsp (optional)

Turmeric powder - 1/4 tsp

Thick Coconut milk - 1 cup

Water - 2 cups

Ghee - 3 tbsp

Salt - as per taste

Method 

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt. 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes. 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now. 

4. When the babycorn is well coated with the masala, add the coconut milk and water.  

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove. 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes. 

7. Now open and serve the hot hot babycorn biryani with Aloo Raita ☺️. 

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds. 

Tags: Baby corn Biryani, Biryani Recipes, Baby corn Recipes, one pot meals, Baby corn Pulao

Baby Corn Pulao

In my early cooking stages, thought pulao is something very different and cannot be done that much easily. My thinking was totally wrong, when I started trying out the pulao/pulav's. This is one of such an easy pulao, to be tried out for the beginners.

Ingredients

• Basmati Rice - 3 cups
• Water - 4.5 cups (or as directed by the back side of basmati rice pack)
• Babycorn - 5 to 6
• Green peas - 1/4 cup
• Mint leaves - few
• Coriander leaves - few
• Salt - as per taste
• Ghee - 4 tsp

To Temper

• Oil - 3 tsp
• Cinnamon stick - 1 crushed
• Star anise - 2
• Bayleaves - 1
• Fennel seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Cloves - 3 to 4
• Cardamom - 1

Method

• Soak the biryani rice for 20 - 30 min.
• Wash the baby corns and cut into small pieces as shown.

• In a pressure cooker, add the ingredients under temper (Ingredients II), one by one and slightly fry.
• Add the onions and fry.

 

  Add green chillies, ginger - garlic pastte

•  Add the mint leaves and Coriander leaves and saute nicely.

•  Add in the green peas and keep stirring for 1 min.

•  Add in the baby corns and salt.

•  Add the water and allow to boil.

•  When the water starts boiling, add the soaked rice.

•  Slightly mix the baby-corn and rice.

• Close the lid and keep the flame in low. Do not use whistle. Allow to cook in low flame for 10 to 15 min. Switch off .
• Open the lid and add ghee and slightly mix the cooked pulav, without breaking the rice.

• Serve it with plain raitha or with any spicy side dish.