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TOMATO AND CORN BIRYANI

tomato and corn .. twisting it for a biryani 

TOMATO AND CORN BIRYANI 

INGREDIENTS:

Basmati Rice – 1 cup, soaked for 10 minutes

Sweet Corn Kernels – 2 cups

Tomato Puree – 2 cups

Onions – 3, chopped

Garlic – 4 cloves, chopped

Bay Leaf – 1

Cinnamon – 1 inch piece

Cloves – 2

Cardamoms – 2

Salt as per taste

Oil – 2 tblsp

Fenugreek Leaves – 1 tblsp, chopped


GRIND TOGETHER:

Coriander Leaves – 1 bunch, chopped

Garlic – 4 cloves

Cashewnuts – 10

Green Chillies – 5

Red Chilli Powder – 1/2 tsp

Ginger – a small piece, peeled

Cinnamon – 1

Cardamom – 1

METHOD:

1. Pressure cook the corn kernels and keep aside.

2. Heat oil in a pressure cooker.

3. Add the garlic, bay leaf, cinnamon, cloves, cardamom and stir-fry for 30 seconds.

4. Add the onions and saute well.

5. Add the ground paste and cook till the oil starts to float on top.

6. Add the basmati rice and fry for a minute or two.

7. Add tomato puree, corn and salt.

8. Stir well and close the lid

9. Pressure cook for 10 minutes over low flame and keep aside until the pressure drops.

10. Add the fenugreek leaves and mix gently.

11. Serve hot with side dish of choice.




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