Ingredients
| Basmati rice (basmati chawal) | 1 cup |
| Baby corn | 10 – 12 |
| Onion (payaz) | 2 |
| Coconut milk (nariyel ka doodh) | 1 cup |
| Bay leaf (tej patta) | 1 |
| Cinnamon (dalchini) | 1” piece |
| Cloves (laung) | 2-3 |
| Green cardamom (chhoti Elaichi) | 2 |
| Salt (namak) | to taste |
| Turmeric powder (haldi) | ¼ tea spoon |
| Clarified butter (ghee) | 3-4 tea spoon |
| Whole red chili (sabut mirch) | 2 |
To Grind |
|
| Mint leaves (pudina) | ½ cup |
| Garlic (lahsan) | 2-3 pods |
| Ginger (adrakh) | 1” piece |
| Grated coconut (nariyel) | 2 table spoon |
| Green chillies (hari mirch) | 4 |
| Hot spices (garam masala) powder | ¼ tea spoon |
Method
- 1. Clean and wash rice and drain water and keep aside.
- 2. Cut onion and baby corn into small pieces.
- 3. Boil baby corn to soft.
- 4. Take mint leaves, garlic, ginger, coconut, green chilies and hot spices in a grinder jar and grind them well.
- 5. Heat clarified butter in a pan.
- 6. Once heated add whole spices - bay leaf, cinnamon, whole red chili, cardamom and cloves.
- 7. Then add onions, fry till they turn transparent.
- 8. Add ground spices and fry till raw smell disappears.
- 9. Then add coconut milk and boiled baby corn and bring to boil.
- 10. Add rice, salt and stir it well.
- 11. Now add water cook it on low flame (or cook it in microwave for 8-10 minutes).
- 12. Now rice is ready. Serve hot with curd and salad of your choice.
- Recipe Type : Rice, Vegetarian
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