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Corn Rava Biryani

Published under: Biryani

Makkachola (Corn) Rawa

Makkachola (Corn) Rawa – 1 cup
Dry Corn Kernels – 1/2 cup
Tomato Juice – 1/2 cup
Bay Leaf – 1/2 inch piece
Bay Leaf – 1
Cardamoms – 2
Cloves – 3
Ginger Garlic Paste – 1 tblsp
Ghee – 2 tblsp
Saffron Strands – a pinch, mixed with 1/2 tsp warm milk
Salt as per taste

Grind together:
Mint Leaves – 1/2 bunch
Dry Red Chilles – 3
Coconut – 1 tblsp, grated

1. Soak the dry corn kernels for 8 hours and drain well.
2. Add the dry red chillies and little salt.
3. Pressure cook until tender.
4. Heat ghee in a pressure pan over medium flame.
5. Add bay leaf, cinnamon, cardamom, ginger garlic paste, cloves and saute for a minute.
6. Add the ground masala, tomato juice and salt.
7. After a minute, add the cooked corn kernels and stir well.
8. Pour a cup of water and bring to a boil.
9. Add the makkachola rawa and pressure cook for 2 whistles.
10. Add the saffron strands mixed with milk and stir.
11. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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