Sweet Corn Biryani Recipes
SWEET CORN BIRYANI !
This is a spicy variation of an Indian festive rice delicacy. This recipe is from the 'Thursday' magazine.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 539.8, Fat 21.5, SaturatedFat 8.1, Cholesterol 5.3, Sodium 1056.4, Carbohydrate 80.2, Fiber 7.2, Sugar 15.4, Protein 11.4
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- 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.
- 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.
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