Sweet Corn Biryani Food

CORN BIRYANI RECIPE | EASY SWEET CORN BIRYANI

Steps:

• Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
• Place a separate saucepan over medium heat and add 6 cups water, cardamom pods, cinnamon, and 1¼ teaspoons salt. Let water come to a boil, then add drained rice and cook for 10 to 11 minutes; rice should be soft but not overcooked. Drain and set aside.
• Soak corn and potatoes in water separately.
• Pour ghee into a large saucepan or open pressure cooker over medium heat. When hot, add cardamom pods, cinnamon and bay leaves. Once the cardamoms have plumped up nicely, about 1 minute, add onion to the pan and sauté till golden brown. Toss in turmeric and green chillies. Stir, add red chilli powder, and sauté well, about 3 minutes. Add ginger and garlic pastes and stir well before adding tomato and salt. Continue to stir, and cook, scraping the bottom of the pan often so that the masala does not stick.
• Once the oil separates from the masala, add the potato, stirring to coat well, about 2 minutes. Slide in mint and coriander leaves and sauté till wilted and cooked, about 4 minutes. Stir and scrape vigorously, continuing to get all the bits from bottom of pan. Add corn and stir through.
• Pour in 1 cup water, cover and bring to a boil. Simmer, covered, until the potato and corn are cooked, 10-11 minutes, stirring occasionally.
• Uncover and add coconut milk, yogurt, and lime juice, stirring vigorously to incorporate. Check seasoning, then remove from heat.
• Spread a little less than half of the rice at the bottom of a medium pan with a lid. Layer half the corn mixture on top of the rice. Cover with almost half of the remaining rice, reserving half. Layer the remaining corn mixture, then top with the reserved rice.
• Drizzle ghee onto the biryani. Pour on the saffron along with the soaking milk. Top with crispy fried onion. Cover pan tightly, return to low heat to give it dum for 10 minutes. Serve hot, cutting through all layers. Serves: 4 to 6 Prep Time: 20 minutes plus 1 hour unattended soaking time for rice Cook Time: 65 minutes

SWEET CORN BIRYANI !

Steps:

• Microwave oil and ghee mixture on HIGH for 1 minute uncovered.
• Add bay leaf, cumin seeds and onion.
• Mix and microwaveon HIGH for 5 minutes uncovered.
• Add the ground paste, turmeric powder and tomato.
• Mix and microwave on HIGH for 2 minutes uncovered.
• Add rice.
• Mix and microwave on HIGH for 2 minutes uncovered.
• Stir in the low-fat yogurt, milk, salt and hot water.
• Microwave on HIGH for 6 minutes uncovered.
• Fluff up the rice.
• Add sweet corn, lemon juice and sugar.
• Mix and microwave on HIGH for 6 minutes uncovered.
• Microwave further on HIGH for 3 minutes covered.
• Allow standing time of 2 minutes.
• Serve garnished with cashews, raisins and mint leaves.
• Serve hot with onion-tomato raita!
• Notes: A small tip- Microwave any rice preparation for a minimum of 2 minutes covered, for a finishing touch.