Ingredients:

• 1 kg – basmati Rice
• 30 g – Ginger
• 30 g – Garlic
• 50 ml – Corn oil
• 300 g – onion, chopped
• 250 g – potato, chopped
• 100 g – French beans, chopped
• 200 g – cauliflower, chopped
• 100 g – capsicum, chopped
• 50 g – salt
• 80 g – Red Chilli powder
• 25 g – khada masala (a mix of bay leaves, cumin seeds, cinnamon, cardamoms, cloves, and black pepper seeds)
• 20 g – powder masala (mix of cumin powder, jaipatri, cinnamon, and Cardamom powders)
• 1 kg – sweet Corn kernels (chunks)
• 350 g – yogurt
• 1 kg – sweet Corn on cob cut into slices of about 5 cm thickness
• 50 g – Ghee
• For garnishing:
• 1 slice each – onion, tomato, Lime
• 1 sprig – coriander leaves, finely chopped.

Method:

1. Wash and soak the rice for 30 minutes.
2. Parboil the rice and set aside.
3. Make a paste of ginger and garlic and set aside.
4. Heat the oil in a pan, add the ginger-garlic paste and sautee.
5. Add the chopped vegetables (onion, potato, French beans, cauliflower, and capsicum) and sautee for 3 minutes.
6. Add the salt, chilli powder, khada masala, powder masala, sweet corn kernels, and yogurt.
7. Bring it to a boil so that it forms a gravy.
8. Add the sweet corn cobs into the gravy.
9. Mix well and then add the parboiled rice to the gravy.
10. pour ghee on the rice. Place the biryani on dum for about 30 minutes.
11. Garnish with slices of onion, tomato and lime and sprinkle with coriander leaves.
12. Serve hot.