Ingredients:

• long grain Rice – 1 cup
• Coconut Milk – 1.5 cups
• tender Corn cobs – 2
• cooking oil – 2 tbsp
• Bay Leaf – 2
• Cinnamon and Clove – 4
• white onions, chopped – 2
• salt for taste
• For Masala Paste:
• Red Chillies – 5
• Green chillies – 4
• Garam Masala powder – 1/2 tsp
• Mint leaves – small bunch
• Cilantro leaves – 1 medium bunch
• Garlic – 4 flakes
• Ginger – 1 inch piece small

Method:

1. Wash and soak rice for 8 to 10 minutes.
2. Drain water completely and fry the rice with 1/2 tsp of ghee for 2 minutes.
3. Pressure cook corn cobs in salted water for 15 minutes.
4. When it cools down, remove the seeds alone and keep aside.
5. Heat oil in pan or cooker, add bay leaf, cinnamon and cloves, chopped onions.
6. When it is fried add ground paste and fry till good smell comes.
7. Slowly mix cooked corn and coconut milk.
8. When it starts boiling add salt and rice.
9. Stir well and close the lid.
10. Reduce flame or heat and keep the weight.
11. Cook for 10 -15 minutes.
12. Mix well and serve hot with plain yogurt.

Recipe courtesy of Bramaramba Chandrashekar