Corn Dum Biryani

(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.

 

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