Ingredients:

• Basmati Rice – 600 g
• Finely chopped Onion – 1
• Garlic – 5 Cloves
• Curd – 1 tbsp
• Oil and Butter – 2 tbsp
• Bay Leaf – 2
• Cinnamon stick – 1/2 inch
• Corn – 100 g
• Salt
• To dry roast and to grind:
• Pepper Corns – 1 tsp
• Cumin seeds – 1 tsp
• Channa dal – 1 tsp
• To grind:
• Chopped Mint – 3 cups
• Green chilli – 5

Method:

1. Soak rice for 20 mins. Rinse and drain.
2. Roast and grind the masala powder ingredients.
3. Grind mint and green chilli into a coarse paste.
4. Heat a pressure pan. Add oil. Then add bay leaves, cinnamon, chopped onion and garlic. Saute for 2-3 mins.
5. Add ground masala power, ground mint, green chilli paste and saute for 2 mins.
6. Add corn and curd saute for 2 mins.
7. Add 4.5 cups water. Add rice and add salt to taste.
8. Cook for about two whistles.
9. Serve with mutton gravy, boiled egg or pappad, pickle and chips.

Recipe courtesy of Sify Bawarchi