Tomato and Corn Biryani Recipe

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Corn Biryani
Basmati Rice – 1 cup, soaked for 10 minutes
Sweet Corn Kernels – 2 cups
Tomato Puree – 2 cups
Onions – 3, chopped
Garlic – 4 cloves, chopped
Bay Leaf – 1
Cinnamon – 1 inch piece
Cloves – 2
Cardamoms – 2
Salt as per taste
Oil – 2 tblsp
Fenugreek Leaves – 1 tblsp, chopped

Grind together:
Coriander Leaves – 1 bunch, chopped
Garlic – 4 cloves
Cashewnuts – 10
Green Chillies – 5
Red Chilli Powder – 1/2 tsp
Ginger – a small piece, peeled
Cinnamon – 1
Cardamom – 1


1. Pressure cook the corn kernels and keep aside.
2. Heat oil in a pressure cooker.
3. Add the garlic, bay leaf, cinnamon, cloves, cardamom and stir-fry for 30 seconds.
4. Add the onions and saute well.
5. Add the ground paste and cook till the oil starts to float on top.
6. Add the basmati rice and fry for a minute or two.
7. Add tomato puree, corn and salt.
8. Stir well and close the lid.
9. Pressure cook for 10 minutes over low flame and keep aside until the pressure drops.
10. Add the fenugreek leaves and mix gently.
11. Serve hot with side dish of choice.

Note: image is for illustration purposes only and not that of the actual recipe.

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