Ingredients:
Basmati Rice - 2 cups, soaked for 15 to 20 minutes
Coconut Milk - 4 cups
Sweet Corn Kernels - 4 cups, cooked
Green Peas - 1 cup, shelled (optional)
Oil - 5 tblsp
Salt as per taste
Bay Leaf - 2
Cinnamon - 2
Cloves - 2
Ghee - 1 tsp
Cashewnuts - few, fried

Grind together:
Red Chillies - 7 to 8
Green Chillies - 10
Garam Masala Powder - 1/2 tsp
Mint Leaves - 1 bunch, chopped
Coriander Leaves - 2 bunch, small, chopped
Ginger - 1 inch piece
Garlic - 8 to 10 cloves
Coconut - 5 tblsp
Cashewnuts - 20

Method:
1. Drain water completely from rice.
2. Heat 1 tsp of ghee in a frying pan and fry the rice for a minute or two.
3. Heat oil in a pressure pan.
4. Fry the bay leaf, cinnamon and cloves.
5. Add the ground masala paste and fry for 2 to 3 minutes.
6. Add the corn kernels, peas and coconut milk.
7. Bring to a boil.
8. Add the rice and salt.
9. Cover the pan with a lid and cook over low flame for 10 minutes.
10. Garnish with fried cashewnuts.
11. Serve.