Baby Corn Biryani | How to Make Baby Corn Biryani | Baby Corn Potato Biryani

Somehow biryani seems to be an easy-to-cook-dish for me most times and I'm sure many would disagree. Though there is some work involved I find it satisfying in so many ways. Its an one pot meal obviously and therefore you need not make separate dishes to accompany the biryani, just a simple raita would be more than enough to relish the dish and that somehow seems better to me than making the platter. That's a considerable advantage don't you think? And today's post is about a very tasty and flavorful biryani with the kid's favorite baby corn. I have also used cubed potatoes but you can replace it with a little more baby corn or some other favorite vegetable like mushrooms, carrots, peas or even soy chunks. This one makes a good lunchbox recipe and is a great crowd pleaser too. I served it with mushroom 65 and raita. Do try this out and share your feedbacks :)

INGREDIENTS

Serves 2 to 3 people

1. Basmati Rice - 150 grams (3/4 cup) 
2. Onion - 1 
3. Baby corn - 3 to 4
4. Potato - 1 (optional) 
5. Star anise - 1 
6. Cinnamon stick - 2 one inch long pieces 
7. Cardamom pods - 2 
8. Cloves - 2
9. Kalpasi / Black stone flower - 1 small piece 
10. Fennel seeds - 1/2 teaspoon 
11. Cumin powder - 1/2 teaspoon 
12. Red chilli powder - 1 teaspoon 
13. Ginger - 2 inch long piece (app 10 grams) 
14. Garlic pods - 3 to 4 
15. Coriander leaves - half handful 
16. Mint leaves - half handful 
17. Lemon juice - 1 teaspoon 
18. Salt - As per taste
19. Ghee - 2 tablespoons 
20. Oil - 2 tablespoons  

PREPARATION METHOD

• Wash basmati rice twice in water and drain. The soak rice in fresh water for about 10 to 30 minutes. Then drain water and use. 
• Peel baby corn, remove the silky threads completely and chop into slender long pieces and set aside. Also if using potatoes peel and cube them into medium pieces and set aside. Peel and slice onions.  

• Wash and grind mint leaves, coriander leaves, ginger, garlic pods into a fine paste. Add some water if necessary. 

• Now place a wide pan on flame and pour oil and ghee into it. After it gets heated up, add fennel seeds, kalpasi, cinnamon stick, cloves, cardamom pods, star anise and saute for a few seconds. Then add sliced onions and saute. 

• Now when onions seem half cooked, add baby corn and stir well. 
• Add red chilli powder, cumin powder and saute for a minute. 

• Then add the ground mint leaves paste, lemon juice and salt and stir. 

• Add basmati rice and gently using a flat ladle saute for a few seconds. 

• Then pour two cups (400ml) of water and cover the pan with a lid. Cover with a lid and cook on a low flame for ten minutes or until the rice gets cooked well. See that you do not leave it unattended as the bottom may get burnt if so.  

• Then remove from flame, gently give a stir and serve hot with any 65 recipe and raita. 

TIP 1: As I have already mentioned you can add some extra veggies of your choice, but make sure not to dump the biryani too much with vegetables. 

TIP 2: You can a few green chillies and make it a little hotter. I have made it less spicy. 

For more biryani recipes click here!