Blogging Marathon# 35: Week 1/ Day 3
Theme: Cooking with Corn
Dish: Corn & Kidney beans Pulao
Lets check out what my fellow marathoners have cooked up today for BM# 35.
Theme: Cooking with Corn
Dish: Corn & Kidney beans Pulao
After using sweet corn in this uggani and baby corn in this masala curry, I'm combining both of these corns in a rice dish today. Recipe idea is from a Telugu cooking show. Original recipe used baby corn and rajma (red kidney beans), but I put some sweet corn that I had in the fridge.
If you have cooked rice and beans on hand, this dish takes literally minutes to complete. I made this for my lunch today. I had very little time to cook before I had to go pick my daughter from her play school. As I said this is a super quick dish to make if you have everything ready. I was able to cook, click and then go pick my daughter right on time.
It is very lightly spiced with just green chilies and a little bit of garam masala. But feel free to make it spicy by adding red chili powder and other spice powders. I used brown basmati rice because that's what I had in the fridge, but white basmati would be equally delicious.
Ingredients:
Basmati Rice - 2cups (I used brown basmati rice)
Baby corn - 8~10, cut into 1" pieces (if using fresh, boil until tender)
Sweet corn - ½cup (boil if corn is too tough)
Red kidney beans, cooked - ½cup (rinse & drain if using canned beans)
Onion -1 medium, chopped
Green chilies - 3 (adjust as per taste)
Ginger-garlic paste - ½tsp
Bay leaves - 2
Yogurt - 2tbsp
Garam Masala - 1tsp
Salt - to taste
Method:
Basmati Rice - 2cups (I used brown basmati rice)
Baby corn - 8~10, cut into 1" pieces (if using fresh, boil until tender)
Sweet corn - ½cup (boil if corn is too tough)
Red kidney beans, cooked - ½cup (rinse & drain if using canned beans)
Onion -1 medium, chopped
Green chilies - 3 (adjust as per taste)
Ginger-garlic paste - ½tsp
Bay leaves - 2
Yogurt - 2tbsp
Garam Masala - 1tsp
Salt - to taste
Method:
- Heat 2tbsp oil in a saute pan; add bay leaves, onions and green chilies. Cook until onions start to get lightly browned around the edges.
- Add ginger-garlic paste and cook for 1 minute.
- Next add baby corn, sweet corn and beans. Cook on medium flame for 3~4 minutes.
- Add turmeric, garam masala and yogurt, mix well and cook for 2 more minutes.
- Add rice and salt. Mix well, cover and cook for 3~4 minutes. Serve hot.
I served with some yogurt-grapes raita for a very filling and delicious lunch.
Lets check out what my fellow marathoners have cooked up today for BM# 35.
How did the canned baby corn taste? I am looking for fresh baby can and can't seem to find it. I may end up using canned ones. Rajma & corn rice looks colorful and flavorful.
ReplyDeletewonderful combo and pulao looks super tempting !!
ReplyDeleteRajma and corn pulav looks inviting ! Lovely clicks...
ReplyDeleteWhen it comes to pulaos,I don't prefer overtly spiced dishes and naturally love this. :)
ReplyDeleteWow what a yum combo.Sounds delicious some how I am happier when I make my rice first for my pulaos then mix them with the masala so this one is just right for me..
ReplyDeletewhat a great combo...looks so inviting
ReplyDeleteNever used brown basmati rice..and your bowl makes it so inviting..
ReplyDeleteOh yummy yummy! this looks so good. I love these kind of easy but so full of flavor dishes! restaurant in satya niketan
ReplyDeletethis is such a easiest recipe but too delicious, my niece is too lovingly with this recipe. restaurant near venkateshwar college
ReplyDelete