Corn – 1 cup
Basmati rice – 2 cups
Onion -1 large ( cut lengthwise)
Tomato – 2 (finely chopped)
Ginger garlic paste – 1 tsp
Green chilli – 3 nos (chopped)
Oil -3 tblsp
Ghee – 3 tblsp
Coconut milk/Yogurt – 1 cup
Water -3 cups
Salt – to taste
Chilly powder – 2 tsp
Turmeric powder – 1/4 tsp
Corrainder leaves – 1/4 cup (chopped)
Mint leaves – 1/4 cup (chopped)
Whole Garam Masala
(Bay leaf – 1, Cinnamon Stick- 2, Cloves -5, Cardamon -3)
. Soak 2 cups of Basmati rice for atleast half an hour. Drain the water and keep aside.
. In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardomon.
. Add onions and saute till golden brown.
. When onions turn slightly brown add ginger garlic paste and tomatoes. Saute till it becomes a paste.
. Next add chopped green chilly, chopped corrainder and mint leaves.
. Now add the corn kernels along with turmeric powder, chilly powder, yogurt/coconut milk and salt. Saute everything until it thickens to a gravy consistency.
. Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
. Garnish with coriander leaves. Corn Biryani is ready to serve.