Corn Pulao - 2

Ingredients

• • Basmati rice - 1 cup
• • Corn cobs - 3
• • Onions - 2
• • Bay leaf - 1
• • Cinnamon - 1 inch stick
• • Black cardamoms - 2
• • Cloves - 3
• • Cashew nuts - 10
• • Saffron (prepare: dissolved in 1 tablespoon warm milk) - a pinch
• • Ghee (for frying) - as required
• • Salt - as required

Ingredients For Grinding Together

• • Onion - 1
• • Garlic - 4 flakes
• • Ginger - ½ inch piece
• • Turmeric powder - 1 ½ teaspoons
• • Coriander powder - 1 tablespoon
• • Garam masala powder - 1 ½ teaspoons
• • Chilly powder - 1 teaspoon

Method

• 1. Soak rice for 10 minutes.
• 2. Drain water and fry in 1 Teaspoon of ghee, till moisture is absorbed.
• 3. Cut onions length wise.
• 4. Heat ghee and fry garam masala spices.
• 5. Add onions and fry for few minutes.
• 6. Continue frying with ground masala paste till oil floats on top.
• 7. Add cooked corn and rice.
• 8. Pour two cups of boiling water with enough salt.
• 9. Mix well and cook 10 minutes in pressure cooker, or Cook for 20 minutes with a tight lid in direct absorption method, in reduced flame.
• 10. After removing from fire, mix saffron milk and fried cashew nuts.