Home Fruits and VegetablesCorn Corn and Saffron Rice

Corn and Saffron Rice

Published under: CornRice

Sweet Corn Kernels
Basmati Rice – 1 cup, soaked for 10 to 15 minutes
Sweet Corn Kernels – 3 cups, pressure cooked
Onions – 2, sliced
Bay Leaf – 1
Cinnamon – 1 inch stick
Cardamoms – 2
Cloves – 3
Cashewnuts – 10, fried in little ghee
Saffron Strands – 1/4 tsp, dissolved in 2 tblsp warm milk
Ghee as required
Salt as per taste

Grind together:
Onion – 1
Garlic – 4 cloves
Ginger – 1/2 inch piece
Turmeric Powder – 1 tblsp
Coriander Powder – 1 tblsp
Garam Masala Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Almonds – 8 to 10, blanched

1. Drain the rice and fry in 1/2 to 1 tsp of ghee, until moisture has evaporated.
2. Heat ghee in a pan.
3. Add the bay leaf, cinnamon, cardamoms and cloves.
4. Add onions and fry for 2 to 3 minutes or until oil starts to float to the top.
5. Add corn and rice.
6. Pour 2 cups to 2 1/2 cups of hot water and add salt to taste.
7. Stir to mix well and pressure cook for 10 minutes.
8. Remove and add the saffron mixture.
9. Stir well.
10. Garnish with fried cashewnuts.
11. Serve.

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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