Rinse the rice with water 1 or 2 times and soak in 2 cups of water for 15 minutes and cook it in the rice cooker and set aside once it is done. Heat oil in a wide pan. Add cumin seeds. When they crackle, add cloves, cinnamon, ginger, garlic, star anise, green chilli, cashew and fry for 15 seconds. The spices will start to release their aroma. Now add onions, some salt and fry till they turn golden brown. Add pomegranate arils, thawed corn and peas. Stir for a couple of minutes.
Add warm cooked rice, salt and pepper to the vegetables and mix everything well. Turn off the heat.
Garnish with fresh cilantro.
Serve hot with plain yogurt or your favourite potato chips.
Recipe Courtesy: Indian Vegetarian Kitchen
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.