Ingredients:
• long grain Rice – 1 cup
• Coconut Milk – 1.5 cups
• tender Corn cobs – 2
• cooking oil – 2 tbsp
• Bay Leaf – 2
• Cinnamon and Clove – 4
• white onions, chopped – 2
• salt for taste
• For Masala Paste:
• Red Chillies – 5
• Green chillies – 4
• Garam Masala powder – 1/2 tsp
• Mint leaves – small bunch
• Cilantro leaves – 1 medium bunch
• Garlic – 4 flakes
• Ginger – 1 inch piece small
Method:
- Wash and soak rice for 8 to 10 minutes.
- Drain water completely and fry the rice with 1/2 tsp of ghee for 2 minutes.
- Pressure cook corn cobs in salted water for 15 minutes.
- When it cools down, remove the seeds alone and keep aside.
- Heat oil in pan or cooker, add bay leaf, cinnamon and cloves, chopped onions.
- When it is fried add ground paste and fry till good smell comes.
- Slowly mix cooked corn and coconut milk.
- When it starts boiling add salt and rice.
- Stir well and close the lid.
- Reduce flame or heat and keep the weight.
- Cook for 10 -15 minutes.
- Mix well and serve hot with plain yogurt.
Recipe courtesy of Bramaramba Chandrashekar