First, wash the brown rice and soak for 10-15 minutes, heat oil in a cooker and fry the seeds, cloves and leaves with some ginger-garlic paste and chillies. Add the brown rice, fry for 1 min with some salt.
Add 1 cup palak juice and 1 cup coconut milk and pressure cook up to 3-4 whistles.
Meanwhile cook the sweet corn.
Release the pressure and stir the contents with this cooked sweet corn.
Serve hot with raitha.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.