Home VegetarianBiryani Tomato and Corn Biryani

Tomato and Corn Biryani

Published under: BiryaniCornTomato

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.

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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