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
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.