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Blogging Marathon# 35: Week 1/ Day 3

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.

Print Recipe
Corn & Rajma Pulao Yum
Corn & Rajma Pulao
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Basmati Rice (I used brown basmati rice)
  • 8 ~ 10 , 1 Baby corn " - cut into pieces (if using fresh, boil until tender)
  • ½ cup Sweet corn (boil if corn is too tough)
  • ½ cup Red kidney beans , cooked (rinse & drain if using canned beans)
  • 1 Onion - medium, chopped
  • 3 chilies Green (adjust as per taste)
  • ½ tsp Ginger-garlic paste
  • 2 Bay leaves
  • 2 tbsp Yogurt
  • 1 tsp Garam Masala
  • to taste Salt
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Basmati Rice (I used brown basmati rice)
  • 8 ~ 10 , 1 Baby corn " - cut into pieces (if using fresh, boil until tender)
  • ½ cup Sweet corn (boil if corn is too tough)
  • ½ cup Red kidney beans , cooked (rinse & drain if using canned beans)
  • 1 Onion - medium, chopped
  • 3 chilies Green (adjust as per taste)
  • ½ tsp Ginger-garlic paste
  • 2 Bay leaves
  • 2 tbsp Yogurt
  • 1 tsp Garam Masala
  • to taste Salt
Corn & Rajma Pulao
Instructions
  1. 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.
  2. Add ginger-garlic paste and cook for 1 minute.
  3. Next add baby corn, sweet corn and beans. Cook on medium flame for 3~4 minutes.
  4. Add turmeric, garam masala and yogurt, mix well and cook for 2 more minutes.
  5. Add rice and salt. Mix well, cover and cook for 3~4 minutes. Serve hot.
Recipe Notes

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.

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9 thoughts on “Corn & Rajma (Kidney beans) Pulao (Pilaf)”

  1. 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.

  2. Wow 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..

  3. this is such a easiest recipe but too delicious, my niece is too lovingly with this recipe. restaurant near venkateshwar college

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