Babycorn and Mushroom Curry Rice

by Tarla Dalal

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Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut milk and red curry paste. The ultimate touch to the Baby Corn and Mushroom Curry Rice is the addition of lemon rind and basil leaves, whose aroma is indelibly locked in by cooking the rice wrapped in a banana leaf.

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Babycorn and Mushroom Curry Rice recipe - How to make Babycorn and Mushroom Curry Rice

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Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 4Makes 4 servings
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Ingredients

1/4 cup diagonally cut and blanched baby corn
1/4 cup sliced mushrooms (khumbh)
3 cups cooked long grained rice (basmati)
1/2 cup coconut milk (nariyal ka doodh)
1 1/2 tsp red curry paste
1/4 cup boiled green peas
10 diagonally cut and blanched french beans
1/4 tsp grated lemon rind
1 tbsp finely chopped basil leaves
1 banana leaf (kele ka patta) , approx. 2” x 2”
salt to taste

Method

Combine all the ingredients in a deep bowl and mix well.
Place the banana leaf on a clean, dry surface and place the rice on it.
Bring in 4 sides of the banana leaf towards the centre so as to make an envelope and seal it using a toothpick.
Place the banana leaf envelope in a steamer plate and steam on a medium flame for 7 to 8 minutes.
Remove from the banana leaf and serve immediately.

Handy tip: