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Babycorn and Mushroom Curry Rice recipe, Thai Recipes
Tarla Dalal
06 December, 2024
Table of Content
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.
Babycorn and Mushroom Curry Rice recipe - How to make Babycorn and Mushroom Curry Rice
Tags
Preparation Time
15 Mins
Cooking Time
8 Mins
Total Time
23 Mins
Makes
4 servings
Ingredients
Main 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 lemon rind
1 tbsp finely chopped chopped basil
1 banana leaves (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:
- Do not seal the banana leaf to tight. Leave enough space for expansion of the steam generated in steaming.
Babycorn and Mushroom Curry Rice recipe with step by step photos
Leena_Dhoot
March 13, 2025, midnight
Good dish made out of left over rice. Its a tasty quick fix!
GoMedii
March 13, 2025, midnight
These recipes are interesting.
