BABY CORN PULAO

INGREDIENTS:

Baby corns - 2 cups
Basmati rice - 1 cup
Coconut milk - 1/4 cup (Thick extract)
Cardamom - 1 
Black cardamom - 2
Cinnamon - 2" stick - 2 nos.
Cloves - 3 or 4
Bay leaves -1
Cumin seeds - 1/2 tsp.
Grated ginger  -  1/4 tsp.
Chilli sauce - 1 teaspoon
White pepper powder - 1/4 tsp.
Salt - as per taste
Butter - 1 tablespoon
Oil - 1 tablespoon
Water + coconut milk - 2 cups

METHOD:

Soak basmati rice in water for half an hour. 

Cut baby corn into 2" long pieces, add a cup of water, pressure cook alongwith salt and turmeric powder for 2 whistles, drain the water and keep aside.

In a pressure pan, heat oil and butter. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add grated ginger, cooked baby corn and chilli sauce.  Saute for another minute. Add coconut milk and water.

Drain the water completely from the rice. When the water boils add the rice into it. Add salt to taste. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, take out, add white pepper powder . Give a gentle stir without breaking the grains.

Transfer it to a bowl and serve hot with masala papads or any raitha of your choice.