- In a handi, add ghee, biryani leaf, cloves, cinnamon, and green cardamom. Saute these whole spices in the ghee for a minute. In it, add sliced onions, salt and fry until they become translucent. Now, add ginger garlic paste, coriander powder, turmeric powder, red chili powder and mix all the ingredients well. Then add the baby corn ,potato wedges and mix well. Add chopped coriander leaves, mint leaves and fry for about 3-4 minutes. Add tomato puree, mix, and let it come to a boil with closed lid. On the other side, to cook the rice for biryani, heat a big vessel with a good amount of water, add a little oil, salt and let it boil. Mix and taste the water for the right amount of salt. Add biryani rice in the boiling water (Rice should be soaked in water for 30 minutes then drain off the water after 30 minutes). When the rice is 70% done add the cooked rice on the top of the corn and potato mixture (drain off the excess water from the rice). Spread the rice evenly and top it with fried onions, chopped coriander leaves, mint leaves and lime juice, cook it with closed lid on low flame for about 10 minutes.
Baby corn rice
#myrecipe
By Chandana Guptha
Jan, 17th
581
Servings
4 persons
Cook Time
30 minutes
Ingredients
19
- 21
Ingredients
- Ghee
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Onion
- Ginger garlic paste
- Cumin powder
- Turmeric powder
- Red chilli powder
- Baby corn
- Potato
- Corinader
- Mint
- Tomato puree
- Water
- Rice
- Oil
- Salt
- Onion
- Lemon
