Baby Corn Pulao & Boondi Raita

Flavored rice varieties are something that I love to prepare and make a few varieties on a regular basis along with our meal. Trying out different types makes the tummy happy and of course I get stuffs for the blog!

A few days back, I made this baby corn pulao and I paired it with a simple Boondi Raita.This is my recipe for the Blogging Marathon, Week # 2, under the theme ‘Main course dishes’.

I used:

Basmathi rice – 1 cup
Baby corn- 10 numbers
Onion- 1, small , sliced
Ginger Garlic Paste – 1 teaspoon
Cumin seeds- 1 teaspoon
Pav bhaji masala- 2 teaspoons
Red chilli powder- 1 teaspoon
Salt to taste
Oil -1 tablespoon

Corinader leaves to garnish

1.  Wash the basmati rice and drain.Chop baby corn into small pieces. Keep aside
2. Heat oil in a pressure cooker and put in the cumin seeds.
3. When it splutters, add the ginger garic paste and saute for a minute.
4. Put in the onion and saute till translucent.
5. Add 2 cups of water[or the quantity of water you usually add while cooking basmati rice] and bring to boil.
6. Put in the rice, baby corn, salt, bav bhaji , red chilli powder and mix well.
7. Cover and pressure cook for 3 hisses or 10 minutes or until the rice is cooked.
8. When the pressure releases , fluff up with a fork and serve garnished with coriander leaves.

For Boondi Raita

I used:

Homemade Boondi – 1/2 cup + extra to garnish
Fresh homemade yogurt – 1 cup
Red chilli flakes- to taste
Salt to taste
Coriander leaves to garnish

1.  Whisk together curd and salt.If the curd is too thick, add a little water, but the raita should not be too watery.
2. Add the boondi and mix gently.
3. Serve garnished with boondi,coriander leaves and chilli flakes.

Tastes best when served immediately after it is prepared. It is a light crunch. But you can also prepare it a little ahead and garnish with boondi before serving for the crunchy feel.

Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #31

Bon Appetit…