Ingredients

• 1 kg - basmati rice
• 30 g - ginger
• 30 g - garlic
• 50 ml - corn oil
• 300 g - onion, chopped
• 250 g - potato, chopped
• 100 g - French beans, chopped
• 200 g - cauliflower, chopped
• 100 g - capsicum, chopped
• 50 g - salt
• 80 g - red chilli powder
• 25 g - khada masala (a mix of bay leaves, cumin seeds, cinnamon, cardamoms, cloves, and black pepper seeds)
• 20 g - powder masala (mix of cumin powder, jaipatri, cinnamon, and cardamom powders)
• 1 kg - sweet corn kernels (chunks)
• 350 g - yogurt
• 1 kg - sweet corn on cob cut into slices of about 5 cm thickness
• 50 g - ghee
• For garnishing:
• 1 slice each - onion, tomato, lime
• 1 sprig - coriander leaves, finely chopped.

How to Make Corn Dum Biryani

• Wash and soak the rice for 30 minutes.
• Parboil the rice and set aside.
• Make a paste of ginger and garlic and set aside.
• Heat the oil in a pan, add the ginger-garlic paste and sautee.
• Add the chopped vegetables (onion, potato, French beans, cauliflower, and capsicum) and sautee for 3 minutes.
• Add the salt, chilli powder, khada masala, powder masala, sweet corn kernels, and yogurt.
• Bring it to a boil so that it forms a gravy.
• Add the sweet corn cobs into the gravy.
• Mix well and then add the parboiled rice to the gravy.
• pour ghee on the rice. Place the biryani on dum for about 30 minutes.
• Garnish with slices of onion, tomato and lime and sprinkle with coriander leaves.
• Serve hot.