I have promised to post my trial on rice dish by adding red cabbage and sweet corn in my earlier post. Here I am with the detailed account on this beautiful pink hued rice.
Red cabbage is smaller and dense in structure, when we compare it to the green one. Leaf is thicker as well. Because of this, it doesn’t loose its texture, even after cooking. So, pressure cooking does not ruin its shape or texture in this trial of one pot meal.
When we want to cook Purple or red cabbage, we make sure to add some souring agent to it. It can be anything like lemon, vinegar or yogurt. Here I have added curd while cooking. If souring agent is not there, red cabbage will surely turn pale blue and loose its crunchiness.
Now we will see how I have worked in this recipe –
Basmati Rice – 3 cups
Shredded cabbage – 1 ½ cup
Sweet corn – 1 cup
Oil – 3 table spoons
Cinnamon – 1 “
Cumin – 1 tea spoon
Bay leaf – 1
Star anise – 1
Clove – 2
Cardamom – 1
Green chillies – 3(slit)
Onion – 2 (sliced)
Ginger garlic paste – 1 ½ table spoon
Curd – ½ cup
-Wash rice, drain and keep aside.
-Take one cooker, add oil, cinnamon, cumin, bay leaf, star anise, cloves and cardamom.
-After frying for a couple of minutes, add green chillies and onion and fry.
-When onion turns light brown, add ginger garlic paste and continue frying.
-Next add shredded cabbage and corn and mix once.
-Immediately add curds, salt, drained rice and coat evenly.
-Add 6 cups of water, when it starts to boil, close the lid and cook until one whistle and keep it in a simmer for 2 minutes and switch off.
-When pressure releases, open the lid and mix gently and serve with any raita. I have served this rice with slightly sweet Boondi raita.