Ingredients:

• 2 cups – Rice
• 5 – Baby Corns
• 1 cup – Finely sliced Onions
• 1 cup – Boiled peas
• 1 tsp – White pepper powder
• 1 tsp – Ginger-garlic paste
• 1 tsp – Chopped Coriander leaves
• 1 tsp – Roasted cashews
• 1 tsp – Spring onions
• A pinch of Asafoetida
• Salt to taste
• Ghee to fry

Method:

1. Fry the raw rice in 1 tbsp of ghee for five minutes and keep it aside.
2. Cut the baby corn into small pieces.
3. Heat 1 tbsp of oil in a kadai and saute the onions.
4. Add the baby corn, peas, pepper powder, ginger-garlic paste, asafoetida and salt and cook for 5-10 minutes.
5. If needed, add a cup of water to allow the ingredients to cook well.
6. Add the mixture to the 2 cups of rice.
7. Add 5 cups of water and place it in a cooker. Cook for two whistles or till rice is done.
8. Garnish with chopped coriander leaves, spring onions and roasted cashews.

Recipe courtesy of Radhika Vijay Karthik