(Basmati rice cooked with corn and vegetables in ‘dum’)
Serves: Eight
Time required: 1 ½ hours
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 cauliflower, chopped
100 g capsicum, chopped
50 g salt
80 g red chilli powder
25 g khada masala- a mix of bay leaves (tej patta), 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 yoghurt
1 kg sweet corn on cob, cut into slices of about 5 cm thickness
50 g ghee
For the garnish:
1 slice each of onion, tomato, lime
1 sprig coriander leaves, finely chopped WASH and soak the rice for 30 minutes. Parboil the rice and set aside. Make a paste of the ginger and garlic and set aside.
Heat the oil in a pan; add the ginger-garlic paste and saute. Add the chopped vegetables (onion, potato, French beans, cauliflower and capsicum) and saute for three minutes. Add the salt, chilli powder, khada masala, powder masala, sweet corn kernels and yoghurt. Bring it to a boil such that it forms a gravy. Add the sweet corn cobs to the gravy. Mix well and add the parboiled rice to the gravy. Spread the ghee on the rice.
Place the biryani on Dum (see box) for about 30 minutes. Garnish with slices of onion, tomato and lime and sprinkle with coriander leaves.