Ingredients:

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

Method:

1. Fry the rice in 1 tbsp of ghee for 5 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. Add the baby corn, peas, pepper powder, ginger-garlic paste, asafoetida and salt and cook for 5-10 minutes.
4. If needed, add 1/2 cup of water to allow the ingredients to cook well.
5. Add the mixture to the 2 cups of rice.
6. Add 5 cups of water and place it in a cooker.
7. Allow 3 whistles.
8. Garnish with chopped coriander leaves, spring onions and roasted cashews.

Recipe courtesy of Radhika Vijay Karthik