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–+ servings

Corn & Rajma Pulao

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 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

Instructions

  • 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.

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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!