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

Ingredients:

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




Method:

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.