Monday, March 29, 2010

Babycorn Paneer Pulao

Baby corn is one of those yummy veggies used more in Chinese cuisine but has been adapted into Indian cuisine overtime. Baby corn paneer pulao is a rich and heavy recipe, aptly fitting into menus for special occasions.

Serves: 2

Preparation time: 30-45 mins


Basmati rice/long rice 1 cup (200gms)
Paneer/cottage cheese 100gms
Babycorns 5-6
Onion 1
Carrot 2
Greenpeas 1cup(50-75 gms)
Bayleaf 1
Cloves (lavang) 2
Cardamom (Elaichi) 1
Cinnamon stick 2
Peppercorns 5
Nutmeg (jaajikaya) 1
Dried capers (Marat moggu) 1
Cashews 4-5
Cumin seeds 1tsp
Ghee 2tbsp
Refined cooking oil 2tsp


Soak basmati rice for 15-20 mins.

Coarse grind: bay leaf, cloves, cinnamon stick, peppercorns, cardamom, nutmeg& dried capers.

In a rice cooker/pressure cooker, add 2tbsp ghee. Once hot, add cumin seeds, cashews, finely chopped onion & fry till brown.

Add the coarse ground powder, diced carrots, paneer cubes, vertically chopped baby corns, green peas, salt to taste and sauté.

Add soaked rice and 1 and a half cups of water. Add 2 tsp oil and stir once. Cover and leave to cook. Incase of a pressure cooker, cook up to 1 whistle.

Baby corn paneer pulao is done. Serve with any gravy curry, raithas or just plain yoghurt, it tastes great. A perfect summer Sunday afternoon lunch recipe that the young and old shall relish.


Pavan said...


Harini said...

good idea...babycorn n paneer...hmmm...shall try this soon!

Pratnee said...

:)Hope u liked it:)

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