Baby Corn Rice | Baby Corn Pulao
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (2)

Baby Corn Rice | Baby Corn Pulao

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 20%
CARBS 90G70% OF CAL
3G FIBER0G ADDED0G INTRINSIC83G OTHER4G TOTAL SUGAR
FAT 15G25% OF CAL
1G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Indian rice dish made with baby corn, aromatic spices, tomatoes, and herbs. Warming and satisfying.

mainindiangrain bowldairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1 cup basmati rice (or seeraga samba or any regular rice or 200 grams basmati rice)
  • 100 to 150 grams baby corn (or 12 to 14 baby corns)
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 1 small to medium tej patta ((indian bay leaf))
  • 2 to 3 green cardamoms
  • 2 to 3 cloves
  • 1 small star anise ((chakriphool) - optional)
  • 50 grams onion or 1 medium onion (finely chopped or ⅓ cup finely chopped onion)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ¼ teaspoon red chilli powder ((or cayenne pepper or paprika))
  • ½ teaspoon coriander powder ((ground coriander))
  • 1.5 to 2 cups water (for pressure cooking)
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves (for garnish)
  • 65 grams tomato (or 1 medium tomato or ½ cup chopped tomatoes)
  • ¼ cup chopped coriander leaves
  • 1 or 2 green chilies (- chopped)
  • ½ inch ginger (- chopped)
  • 3 to 4 small to medium garlic cloves (- chopped)
PREP
30M
SODIUM
539MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.