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

Sweet corn Pulao | Easy pulao recipes | How to make sweet corn pulao | one pot meals | Lunch box recipes

Sweet Corn Pulao is an easy pulao recipe next to the Peas Pulao and Jeera Pulao. If I am in a hurry or lazy to prepare any South Indian traditional kuzhambu varieties, then I go for preparing the Pulao recipes. I am planning to try more different variety of Pulao as it is easy to prepare one pot meal and tastes great.

If you want you can view some Pulao recipes in this blog 

Peas Pulao

Jeera Pulao

Spicy tomato Pulao

Potato peas Pulao

Baby corn Pulao

Mushroom Pulao 

How to make Sweet Corn Pulao

Preparation time: 10 min | Cook Time: 20 min 

Total Time: 30 min | Serves: 4

Recipe Category: Main dish | Recipe Cuisine: North Indian

Ingredients

Sweet corn - 3/4 cup

Rice - 2 cups

Onion - 1 

Green chilles - 3 chopped finely

Ginger garlic paste - 1.5 tsp

Mint leaves - 1/4 cup ( optional )

Coriander leaves - 1/4 cup + few for garnishing 

Salt - as per taste

Water - 1.5 cups

Oil - 2 tsp

Ghee - 3 tsp 

Spices
Cloves - 4 to 5

Fennel seeds - 1/2 tsp

Cinnamon stick - 3 to 4

Star anise - 2 to 3

Bay leaf - 1 crushed 

Cardamom - 1

Method

1. Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.

2. Add the green chillies, coriander and mint leaves. Sauté it well. Add 1tsp ghee and the rice and fry for 2 min. Add the required salt.

3. Add the sweet corn and water. When the water boils, close the lid and cook in low flame for 10 min. After 10 min, open the lid and the remaining ghee and slowly mix it well, without breaking the rice. Again close and keep it for 5 min and serve hot.

4. Yummy sweet corn Pulao is ready. I served it with crunchy capsicum raita. 

Tags: Indian Style Sweet Corn Pulao, Sweet Corn Pulao, Sweet Corn Pulav, Sweet Corn Pulao Recipes, Pulao Recipes, Pulav Recipes, Sweet Corn Recipes, Sweet Corn Pulao step by step, How to make Sweet corn Pulao, Healthy Sweet Corn Pulao, How to prepare Sweet Corn Pulao, Sweet Corn Pulao in Indian Style, How to make Sweet Corn Pulao in Indian Style, How to make South Indian Sweet Corn Pulao, Pulao Recipes, Indian Sweet Corn Pulao, Sweet Corn recipes, Indian one pot meals, Lunch box recipes, One pot meals, Vareity Pulao recipes, healthy Pulao recipes

How to make Peas Pulao (Peas Pulav / Matar Pulao) - step by step | Pulao Recipes | Easy Lunch Box Recipes

I have updated my Peas Pulao Recipe with Step wise pictures.

Here is the link -

http://www.akilaskitchen.com/2010/07/peas-pulav.html

Tags: Lunch Recipes, Pulao Recipe, Peas Pulao Recipe, Matar Pulao Recipe, Puluv Recipe, Peas Puluv Recipe, how to make peas Pulao, how to make peas Pulav, how to make matar Pulao, easy lunch box recipe, how to make peas Pulao step by step, easy Puluv Recipe, easy pulao Recipe

How to make Spicy Tomato Pulao | Thakkali Pulao | Pulao Recipes | Lunch Box Recipes

Tomato Pulao or Tomato Pulav or Tomato pilaf is a easy and tasty recipe, which can be prepared in 15min time (except the soaking time of rice). When I am in a hurry to pack the lunch for the kids, hubby and for me, I usually go for this Tomato pulao once in a week. Each time, I feel it was better than the next time and my kids too love this very much. This version is a bit spicy version. So people who does not eat spicy food, can reduce the amount for green chillies or chilli powder.

So lets see how to make the Spicy Tomato Pulao or Spicy Tamatar Pulao: 

How to make Spicy Tomato Pulao

Soaking Time: 20 min | Preparation time: 10 min | Cook Time: 20 min | Serves: 5
Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

• Basmathi Rice - 3 cups
• Water - 4 cups
• Tomato - 4 (medium sized)
• Onion - 2
• Ghee - 2 tsp
• Oil - 2 tsp
• Cloves - 6
• Star Anise - 3
• Bay leaves - 2
• Cinnamon stick - 1
• Coriander leaves - 1/2 cup
• Green chillies - 3
• Fennel Seeds - 1/4 tsp
• Chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Ginger Garlic paste - 1 tsp (optional)
• Salt - as per taste

Method

1. Soak the rice for 30 min. Meanwhile, start doing the preparations steps.
2. Grind 4 tomatoes in a food processor and make a tomato sauce and keep aside.

3. In a pressure cooker, add oil and when it is hot add cloves, star anise, bay leaves, cinnamon stick and fry for a min. Add onion and fry again till it becomes tender. Add salt at this stage.
4. Add the ginger garlic paste and coriander leaves and saute well. Add the tomato sauce/paste now. Also add chopped tomato (the 4th one - into small pieces) and saute well.
5. When the raw smell goes off from tomato and ginger garlic, add the chilli powder, and turmeric powder. Add the water and allow to boil. Add the rice when the water starts boiling. Check for the seasoning. Give a stir and close the pressure cooker lid and add weight. Keep the flame low.
6. After 10 min, switch off the stove. When the pressure decreases, remove the weight from the lid and add ghee to the pulao and give a stir without breaking the rice.
7. Serve hot with mild side dish (as the pulao is spicy) like Raita and vadam. It had had with Mango Lassi. 

A final look on the yummy Thakkali pulao

This goes to my event Dish Name Starts with T

Notes: 
1. If you want mild spiciness, reduce the chilli powder amout or green chillies.
2. Normally Basmati rice and water would be added in the ratio of 1:1.5, but here I reduced the quantity event less, as we grind the tomato into puree and add it.
3. After adding the ghee, give a stir and again close it for a 5 min time, So that the hot steam inside the cooker, makes it to cook finely.

Jeera rice | How to make jeera rice | Rice varieties

Jeera rice / Jeera pulao / Cumin Rice is one of the easy rice recipe and can be make in a jiffy. Any side dish can go well with this jeera rice.

Ingredients

• Basmati Rice - 2 cups
• Water - 3 cups
• Onion - 1 
• Jeera - 2 tsps
• Oil - 1 tsp
• Ghee - 1 tsp
• Green chillies - 1 (optional)
• Fennel seeds - 2 pinchs (optional)
• Cinnamon stick - 1 inch (optional) 
• Star anise - 1 (optional)
• Bay leaf - little crushed (optional)
• Salt - 1 tsp ( or as per taste)

Method
1. Soak the basmati rice for 20 to 30 min in water.
2. Mean while heat oil and add the fennel seeds, cinnamon stick, bay leaves and star anise and fry for a while.
3. Add the jeera and fry. Add in the chopped onions, green chillies and coriander leaves.
4. Add the ghee and saute the onion well. Add the water and allow to boil.
5. Add the soaked rice and let it cook for 10 min in sim.
6. Give a stir and serve with raita or any side dish.

I had it with lima beans curry which I will be posting soon.

Pudhina Pulao / Mint Pulao | Pulao Recipes

Pudhina Pulao or mint pulao, is one of my favorite. It is easy to prepare recipe at the morning time and just a normal onion raita goes well with it. I just love the smell which surrounds the house, when the mint pulao is getting ready. This smell itself makes me hungry most of the time.

Ingredients

• Basmati Rice - 3 cups
• Water - 4.5 cups + 1/4th cup
• Mint leaves - 1 bunch
• Coriander leaves - a handful
• Onion - 1 big (cut lenthwise)
• Green Chillies - 4
• Ginger Garlic Paste - 1 tsp
• Salt - as per taste
• Ghee - 2 tsp

To Temper

• Oil - 3tsp
• Cinnamon Stick - 1 crushed
• Star anise - 2
• Bayleaves - 1 (crushed)
• Fennel Seeds - 1/4 tsp
• Cloves - 3 to 4
• Cardamom - 1

Method

• Soak the rice for 20 to 30 min.

• Wash the Mint leaves.

• In a mixer grinder/food processor, add the mint leaves and green chilies and with little water (1/4th cup), make a paste.

• In a pressure cooker, add oil and the ingredients under Temper, one by one and fry for a min.

• Add the Onion and fry till translucent.

• Add ginger garlic paste and saute till the raw smell goes off.

• Add the mint paste and salt and cook for 5 min approx.

• Add the soaked rice and water.

• When the water starts boiling, close the cooker lid (no need to put weight), and keep in low flame.
• After 10 to 12 min, slowly open the lid and add the ghee. 
• Switch off the flame.

• Mix gently and again close for another 5 min.
• Serve hot with raita.

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Dish Name Starts with P

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