2 cups basmati rice, wash, soak 30 minutes
1 cup boiled fresh corn kernels
2 onions sliced into rounds
2 green chillies,slit
5 cashewnuts, broken
2″ piece cinnamon
3 black cardamom
1 stalk curry leaves
3 bay leaves
1/4 tsp. turmeric powder
salt to taste
3 tbsp ghee
Salt to taste
1 tsp cummin seeds
2 tsp corriander seeds
3 garlic flakes
5 red chillies
1 tsp bottle masala (refer recipe)
Cook rice with turmeric powder and 1/2 tsp. salt (so that each grain is separated).
Heat ghee, add bay leaves, cloves, cinnamon, cardamoms, cashwenuts.
Fry for a minute.
Add onions and fry onion till golden brown.
Add green chillies and curry leaves.
Add ground masala and stir for 2 minutes.
Add boiled corn and 1/2 cup water and let is cook for 5 minutes.
Add salt and stir.
Take rice in a large plate.
Pour mixture over rice and mix it well with hands.
Keep on gas for 5 minutes on slow flame
Garnish with chopped corriander leaves
Alternative after being mixed take in an overproof dish.
Bake on high in hot over for 4-5 minutes.
Serve piping hot.