You are here: Home > Cuisine > Thai Vegetarian > Thai Rice > Babycorn and Mushroom Curry Rice Babycorn and Mushroom Curry Rice by Tarla Dalal 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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How to make Babycorn and Mushroom Curry Rice Tags Thai RiceQuick South Indian, Maharashtrian Rice RecipesSteam Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 4Makes 4 servings Show me for servings Ingredients 1/4 cup diagonally cut and blanched baby corn1/4 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 paste1/4 cup boiled green peas10 diagonally cut and blanched french beans1/4 tsp grated lemon rind1 tbsp finely chopped basil leaves1 banana leaf (kele ka patta) , approx. 2” x 2” salt to taste Method MethodCombine 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:Handy tip:Do not seal the banana leaf to tight. Leave enough space for expansion of the steam generated in steaming.