Baby Corn Rice | Baby Corn Pulao

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Baby corn rice with step by step photos. This is an easy lunch or dinner recipe of a spiced baby corn pulao made with rice, baby corn, tomato, herbs and spices. Gluten-free and vegan. It can also be packed for lunch box. Makes for an easy comforting meal any day.

baby corn pulao served on a white bowl

Rice or pulao varieties are recipes that are easy to make. When you make them in the pressure cooker, you not only save time and cooking gas, but the food also is healthy to eat.

This is a slightly spicy baby corn rice with a complex flavor profile. The aromatic garam masala, the spiciness of the green chilies, the slight tang of the tomatoes and the light sweetness of the baby corn – all in one dish.

I have used a pressure cooker to cook the rice. You can also cook the rice in a pan or pot. I recently brought seeraga samba rice and I am using it regularly in pulao and biryani recipes.

In this baby corn pulao, I have used seeraga samba rice instead of basmati rice. You can use basmati rice or even regular rice varieties for the pulao. Depending on the type of rice, add 1.5 to 2 cups of water while pressure cooking.

Step-by-Step Guide

How to make Baby Corn Rice

1. First rinse 1 cup of rice a couple of times in water. Then soak in enough water for 30 minutes. After 30 minutes, drain the water from the rice and keep the rice grains aside.

You can use any variety of non-sticky long grained or medium grained or short grained rice.

soaked rice in a bowl

2. When the rice is soaking, prepare this ground paste. Take the following ingredients in a small chutney grinder jar:

  • ½ cup chopped tomatoes
  • ¼ cup chopped coriander leaves (cilantro)
  • 1 or 2 green chilies (chopped)
  • ½ inch ginger (chopped) 
  • 3 to 4 small to medium garlic cloves (chopped)
tomato and herbs in a grinder jar

3. Without adding any water, grind or blend to a chutney like fine consistency. Keep aside.

paste for baby corn pulao

4. Heat 2 tablespoons of oil in a 2 litre pressure cooker. Add the following spices and fry on a low heat till they crackle:

  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 1 small to medium tej patta (Indian bay leaf)
  • 2 to 3 green cardamom
  • 2 to 3 cloves
  • 1 small star anise (optional).

Note that you can opt to use ghee instead of oil. Also make sure not to burn the spices.

spices added to pressure cooker

5. Next add ⅓ cup finely chopped onions.

onions added

6. Saute the onions stirring often till they become golden on low to medium heat.

sauteing onions

7. Then add the ground paste carefully. Take care as the mixture may splutter. Stir and saute for 1 to 2 minutes on low heat.

ground paste added

8. Next add the following ground spice powders:

  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon red chilli powder (cayenne pepper or paprika)
  • ½ teaspoon coriander powder (ground coriander)
spices added

9. Stir and mix the spices very well.

mixing spices

10. Add sliced or chopped baby corn (100 to 150 grams of baby corn). Stir and mix again.

sliced baby corn added

11. Add the soaked rice.

rice added

12. Stir and mix the rice with the rest of the ingredients.

mix rice with ingredients

13. Add 1.5 to 2 cups of water. Add water depending on the quality and type of rice. I added 1.75 cups of water.

water added

14. Then add salt as required. Stir and mix very well. Check the taste of the stock and it should taste a bit salty.

salt added to baby corn rice

15. Pressure cook baby corn pulao on medium heat for 2 to 3 whistles or 8 to 10 minutes.

If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.

Let the pressure fall down naturally on its own and then only remove the lid. Fluff the rice gently with a fork.

Pressure cooking baby corn rice

16. Garnish with chopped coriander leaves and serve baby corn rice with side raita or a veggie salad. You can also have it with plain yogurt. It can also be packed for a tiffin box.

baby corn pulao served on a white bowl


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baby corn rice

Baby Corn Rice | Baby Corn Pulao

This baby corn pulao is a spiced and tasty rice dish made with baby corn, rice, tomato, herbs and spices.

5 from 2 votes

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

main ingredients for baby corn pulao

for the ground paste

Soaking rice

  • Rinse 1 cup rice first a couple of times in water. Then soak in enough water for 30 minutes.

  • After 30 minutes, drain the rice and keep aside.

Preparing the ground paste

  • When the rice is soaking, prepare this ground paste. Take the chopped ingredients – tomatoes, coriander leaves, green chilies, ginger and garlic cloves in a small chutney grinder jar.

  • Without adding any water, grind to a chutney like consistency. Keep aside.

Making baby corn rice

  • Heat oil in a 2 liter pressure cooker.

  • Add the following spices and saute on low heat till they crackle – cumin seeds, cinnamon, tej patta (Indian bay leaf), green cardamoms, cloves and star anise (optional). Make sure not to burn the spices.

  • Next add finely chopped onion. Stirring often saute the onions till they become golden on low to medium heat.

  • Then add the ground paste carefully. Take care as the mixture may splutter. Stir and saute for 1 to 2 minutes on low heat.

  • Next add the spice powders – turmeric powder, red chili powder and coriander powder. Stir and mix very well.

  • Add sliced or chopped baby corn (100 to 150 grams baby corn). Stir and then add the rice.

  • Stir and mix the rice with the rest of the ingredients.

  • Add 1.5 to 2 cups of water. Add water depending on the quality of rice. I added 1.75 cups water.

  • Add salt as required. Stir and mix very well gently. Check the taste of the stock and it should taste a bit salty.

  • Pressure cook baby corn pulao on medium heat for 2 to 3 whistles or 8 to 10 minutes. If you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.

  • Let the pressure come down naturally on its own and then only remove the lid. Fluff the rice gently with a fork.

  • Serve baby corn rice with a side raita or a veggie salad or with plain curd. It can also be packed for tiffin box.

  • The recipe can be doubled or tripled.
  • The amount of spices can be altered as per your taste.
  • Instead of oil you can use the ghee.

Nutrition Facts

Baby Corn Rice | Baby Corn Pulao

Amount Per Serving

Calories 564 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 12g

Sodium 831mg36%

Potassium 416mg12%

Carbohydrates 97g32%

Fiber 7g29%

Sugar 7g8%

Protein 10g20%

Vitamin A 640IU13%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 20mg24%

Vitamin E 6mg40%

Vitamin K 12µg11%

Calcium 76mg8%

Vitamin B9 (Folate) 31µg8%

Iron 2mg11%

Magnesium 55mg14%

Phosphorus 178mg18%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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This Baby Corn Rice post from the archives first published in December 2015 has been republished and updated on 25 June 2022.


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