Baby corn brown rice
Time to cook
15 minutes
Difficulty
Easy
Serves
2
A spiced and tasty rice dish made with baby corn, brown rice, tomato, herbs and spices.
Ingredients
Brown Rice Cooked
1 cup
Baby Corn
0.75 cup
Cold Pressed Olive Oil
2 tbsp
Cumin Seeds
0.5 tsp
Cinnamon
1 inch
Bay Leaf
1 leaf
Cardamom
2 pod
Cloves, Ground
2 clove
Onion Raw
1 small
Turmeric Ground
0.25 tsp
Red Chilli Powder
0.25 tsp
Coriander Powder
0.5 tsp
Water
0.5 cup
Salt
0.25 tsp
Coriander Leaves
1 tbsp
Tomatoes
0.5 medium
Coriander Leaves
0.25 cup
Picador Chillies
1 chilli
Fresh Ginger
0.5 inch
Fresh Garlic
3 clove
Step-by-step instructions to cook
Prep
Soak the rinsed rice in enough water for 30 minutes, drain and then keep aside.
Grind the chopped tomatoes, coriander leaves, green chillies, ginger and garlic cloves into a paste and keep aside.
Cooking
Heat oil in a pressure cooker, add cumin seeds, cinnamon, bay leaf, green cardamoms and cloves, and saute on a low flame.
Add finely chopped onion and saute until golden on low to medium heat.
Add the ground paste, mix and saute for 1 to 2 minutes on low heat.
Add the turmeric, red chilli powder and coriander powder and mix well.
Add sliced baby corn, mix and then add the rice.
Add water and salt, and mix well.
Pressure cook on medium heat for 2 to 3 whistles or 8 to 10 minutes. Allow the cooker to release pressure naturally before opening the lid.
Fluff the rice gently with a fork before serving.
Nutrition information
(per serving)
Carbs
14.9
Proteins
2.6
Fats
5.2
Fiber
2.0
114
kcal
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