Baby Corn And Green Peas Biryani
About Baby Corn And Green Peas Biryani
Baby corn and green peas biryani is a twist on the usual biryani that is made with routine veggies like carrot, capsicum, potato and cauliflower or nonveg options like chicken or mutton. Baby corn and green peas biryani is quick to make and tastes close to the usual ones.
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Recipe Time & More
Ingredients
- 8 to 10 Baby corn
- 1/2 Green peas
- 1 Onion
- 1 Tomato
- 2 Green Chillies
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander Powder
- 2 tsp Biryani masala
- 1 cup Basmati rice
- Salt to taste
- 4 Cloves
- 4 Peppercorns black
- 1 Bay leaf
- 1 Cinnamon small stick
- 4 tsp Oil
- 2 tbsp Butter
- 1/2 cup Curd
- 2 tsp Refined flour to coat the baby corn
- 2 tsp Corn flour to coat the baby corn
- Oil to fry the baby corn
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Instructions
- Boil the babycorn and green peas in a pressure cooker till almost cooked. Remove the babycorn and let it dry.
- Coat the babycorn in the maida and corn flour mixture and deep fry in oil till crisp and brown. Remove and keep aside.
- Heat oil and butter in a cooking pan and add the cloves, peppercorns, bay leaf and cinnamon. Once the aroma comes, add the onions and green chilies. Sauté till brown.
- Now add the tomato and cook for 2 minutes.
- Now add turmeric, red chili powder, coriander powder and biryani masala and cook till a nice aroma comes.
- Now add the curd and mix well. Cook for another 8-10 minutes.
- Now add the fried babycorn and boiled green peas and mix well. Cook on a low flame for 15-20 minutes. Add water if too dry. The curry should be having a slight amount of gravy.
- Now heat a large vessel with water and add the basmati rice in it. Add 2 tsp of butter and let it cook for about 10 minutes. It should be cooked al dente. Once cooked. strain the water and fluff up the rice with a fork. Keep aside.
- Once the rice is slightly cooled, mix the veggies and rice lightly without breaking the rice grains.
- Now take a microwave proof bowl and transfer the mixture into it. Add 2 tbsp of butter and microwave on high for 4-5 minutes. Stir once or twice in between.
- Once the butter melts fully, remove from microwave and serve hot with raita or you can enjoy it as such.
Recipe Notes
- Don't keep the gravy for too long before mixing with the rice otherwise the babycorn will lose its crispness.
- You can add finely sliced raw mangoes to the gravy to increase the tangy taste.
- You can add boiled egg for garnish.
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Recipe Nutrition
Calories: 461kcal | Carbohydrates: 69g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 176mg | Potassium: 334mg | Fiber: 6g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 2mg
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Priya Iyer(Anitha)
4 Comments
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What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!
Yum! This recipe is a must-try.
This looks divine! Can’t wait to make it.