Ingredients:

• 2 cups – rice, washed and soaked in salted water
• 1 cup – fresh Corn kernels, coarsely crushed
• 1/2 bunch – Fenugreek leaves, washed, drained
• 2 stalks – Curry leaves
• 2 – green chillies, crushed
• 1-inch piece – ginger, grated or crushed
• 1 tbsp – Curd
• 1/2 tsp – Cumin seeds
• 2 to 3 pinches – Asafoetida powder
• 2 tbsp – oil or Ghee
• 5 to 6 cups – hot water
• Salt – to taste

Method:

1. Boil rice in hot water and salt, till 3/4th done.
2. Drain out excess starch water, but do not discard.
3. Cool rice in a shallow plate or bowl, till required.
4. Heat ghee in a large heavy saucepan or non-stick pan.
5. Add cumin, and asafoetida, and allow to splutter.
6. Add chillies, ginger, and curry leaves, and stir.
7. Add corn, stir fry for 2-3 minutes.
8. Add fenugreek leaves, and curds, simmer and cook for 5 minutes.
9. Add semi-cooked rice, carefully mix to blend flavours.
10. Add more salt if required, pour the reserved starch water. Add more hot water if required.
11. Cover and simmer till each grain is fully cooked.
12. Serve hot with kadhi or raitha.
13. Lemon pickle is a good accompaniment.

Recipe courtesy of Saroj Kering