It’s interesting how change of vegetables can change the flavor of rice baths drastically. I tried couple of rice baths from the same blog, with almost similar masala, but just change in vegetables. I was very happy with the outcome. I just tweaked the recipe a little bit. Other than that everything else was followed as in original recipe.
Corn makes it very likable for kids too.
Rice - 1 cup (preferably basmati) (Water - 1.5 to 2 cups)
Corn - 1.5 cup(I used 1 mini frozen bag for 2 cups of rice)
Onion - 1 medium
Red chili powder - 1/4 tsp
Coriander powder - 1/4 tsp(see notes)
Cumin seeds 1/4 tsp
Cinnamon - 1 inch
Cloves - 2 - 3
Cardamom - 2
Star anise - 1
Mace - 2 strands
Black pepper - 4 to 5
Bay leaf - 1
Stone flower - 1 tiny piece(optional) - I didn’t add any
Coriander leaves - 1 big bunch
Mint leaves - 1 tbsp chopped(handful)
Green chillies - 2
Desiccated coconut or fresh coconut - 1 tbsp
Soak Basmati rice for at least 30 min.
Original recipe pressure cooks everything directly. Here’s what I did -
In a pressure pan, add oil. Add all the whole spices, starting from cumin seeds to bay leaf, one by one. Sauté for few minutes, then add soaked rice, water and little salt and pressure cook for 2 whistles.
Meanwhile, grind ‘to grind’ ingredients with some water into a smooth paste.
In a wide pan, add some oil. Add onion. Sauté till translucent. Add frozen corn. Sauté till the moisture content is gone. Add ground paste. Add salt. Add turmeric, coriander powder and red chili powder(see notes). Sauté till oil separates. Add cooked rice. Mix well. Cover and cook for a minute so that the flavor blends in nicely. Enjoy with some raita.
Recipe Source - “http://www.vegrecipesofindia.com/corn-pulao-recipe-corn-rice/”
- Instead of dhaniya powder and red chili powder, I added Biriyani masala
- I did not add mint
- As usual, I made the masala separately and added it to the cooked rice, instead of cooking everything in the pressure cooker directly.