Chettinad Baby Corn Pulao

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Spicy vegetarian baby corn pulao/rice, flavored with south Indian chettinad spices; perfect for a busy night dinner, brunch or any party!!

Ingredients

½ cup basmati rice (or any other long grain rice)
1 medium red onion, sliced
½ cup fresh/frozen green peas
8 to 10 baby corns, sliced

For the baby corn marinade:
¼ cup mint leaves
¼ cup coriander leaves/cilantro
2 green chilis/jalapenos
1 inch piece ginger
2 small cloves of garlic
2 tablespoons of grated coconut (fresh or frozen)
½ teaspoon coriander leaves
½ teaspoon garam masala powder
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoons yogurt
Salt to taste

Dry whole spices:
2 to 3 cloves
1 marathi moggu/Kapok bud
1 small bayleaf
¼ teaspoon jeera/cumin seeds
¼ teaspoon saunf/fennel seeds
3 to 4 black peppercorns
1 star anise
1 green cardamom
½ inch piece cinnamon
2 tablespoons oil
1 tablespoon ghee
Salt to taste

Instructions

View the full recipe at Curry and Vanilla →