Sweet Corn Biryani

Step by step procedure to prepare a delicious biryani - Sweet corn Biryani. No Onion No Garlic Biryani dish.

                  When kids are asking for new dish every day and when you want to surprise them, you can definitely try this one. The procedure to prepare sweet corn biryani is very simple and this is pressure cooker version of preparing biryani. We are using all our regular biryani spices, fresh corn and cream/milk for preparing this dish. No blending required in this method and hence it is quick and easy to prepare. Cook a delicious biryani in just 30 min and serve hot biryani with raitha. Now we will see how to prepare Sweet Corn Biryani.

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Preparation time: 10 min (excluding 30 min of soaking time)
Cooking time: 20 min
Serves: 2-3
Category: Variety rice/Briyani
Recipe by Vidhya

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Ingredients

Basmathi rice - 1 cup

Corn kernels - 3/4 cup

Tomato - 2 medium chopped

Ginger - 1 inch chopped

Bay leaf - 1 small

Cinnamon stick - 1 inch

Cardamom - 2-3

Cloves - 2-3

Star anise - 1

Butter - 1 table spoon

Chilli powder - 1 tablespoon/As per your taste

Turmeric powder - 1 spoon

Cream - 1/2 cup (I used low fat cream. You can also use milk instead of cream)

Salt - As per your taste

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Method

• Soak the basmathi rice for at least 30 min.
• In the mean time, you can chop the Ginger and tomato. And if you are using cob corn, you can remove the corn kernels from the cob. If you are using frozen corn, then you can measure 3/4 cup of corn and thaw them.
  
• Now take pressure cooker, add a table spoon of butter. You can also use ghee/oil. 
  
• When it is hot add bay leaf, cinnamon, cardamom, cloves and star anise. Stir it for a minute.
  
  
• When spices becomes aromatic add the chopped ginger. Stir until it becomes slightly brown and the raw smell goes off.
  
• Now add the chopped tomatoes and stir until it becomes mushy.
  
• Then add the corn kernels and give a stir.
  
• Add 1 tablespoon chilli powder and 1/2 tablespoon turmeric powder. Give a stir.
  
• Add half cup cream/milk. Add water, the ratio is 1:2, i.e. 2 cups water for 1 cup rice. If you are adding milk then take 1/2 cup milk + 1 1/2 cup water for 1 cup rice.
  
• Give a stir and add the soaked basmathi rice. Add salt, stir again and close it with lid.
  
• Pressure cook for 15-16 minutes. Allow the pressure to comes down by itself. And keep the lid closed for another 10 minutes after the pressure comes down, this will allow a nice blending of masala with rice and corn. And also keep the lid closed until you serve to retain the flavour.
  
• Serve the hot Sweet Corn Briyani with raitha.