How to make Citrusy Babycorn Rice -
Deliciously tangy, rice cooked with babycorns and orange juice.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Babycorn (बेबी कॉर्न), Rice (चावल)
Cuisine : Fusion
Course : Rice
You can also find more Rice recipes like Paneer Pepper Rice Shahi Murgh Kofta Pulao Gujarati Khichdi Bhooga Chawar
Citrusy Babycorn Rice Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Citrusy Babycorn Rice Recipe
Babycorn cut diagonally 6-8
Rice soaked 1 1/2 cups
Salt to taste
Cornflour/ corn starch 3 tablespoons
Orange juice 2 cups
Vegetable stock 3 cups
Orange 1
Star anise 1
Oil 4 tablespoons
Ginger sliced 1 inch piece
Sugar 2 tablespoons
Cinnamon powder 1/4 teaspoon
Method
Step 1
Take babycorns in a bowl. Add salt, one tablespoon cornflour and two tablespoons orange juice and mix. Heat three tablespoons oil in a pan. Add the babycorns and cook on low heat.
Step 2
Heat another pan. Add rice and vegetable stock and cook on medium heat. Take an orange and slice a thin sheet from its peel. Further chop it fine. Peel the orange and separate the segments.
Step 3
Peel the segments and remove the seeds. Add salt and star anise to the rice and continue to cook.
Step 4
Heat the remaining oil in another pan, add ginger and sauté till lightly browned. Add orange peel and the remaining orange juice and mix. Add sugar, salt and cinnamon powder and mix.
Step 5
Mix the remaining cornflour in quarter cup of water and add to the sauce and cook till it thickens. Once the rice is cooked strain it. Add orange segments to the sauce and mix.
Step 6
To serve put the rice in a bowl, top it with the babycorns and pour the sauce over.
Nutrition Info
Calories : 2042 Kcal
Carbohydrates : 329.4 gm
Protein : 33.5 gm
Fat : 65.7 gm
Other : Vitamin V- 301mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
