Herb-n-Corn Rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - basmati rice
  • 1/2 cup - sweet corn kernels
  • 1/2 cup - shelled peas
  • 5 to 6 - cashews, halved
  • 10 to 12 - raisins, small
  • 15 - medium ajwain leaves
  • 1 sprig - mint leaves
  • 1 sprig - basil leaves
  • 2 stalk - curry leaves
  • 1/2 cup - coriander leaves, finely chopped
  • 4 - green chillies
  • 1 inch - ginger, peeled
  • 1 tbsp - curd
  • 2 tbsp - coconut, scraped
  • 1 - lemon juice, extracted
  • 1/4 tsp - garam masala powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - green, all purpose chutney
  • 1/2 cup - cheese or paneer grated
  • 1/2 tsp - each cumin and mustard seeds
  • 3 to 4 pinches - asafoetida
  • 2 tbsp - ghee
  • Salt to taste.

How to Make Herb-n-Corn Rice

  • Wash and soak basmati rice for 30 minutes in salted water. Put all leaves, except coriander in a small mixie.
  • Add coconut, ginger, chillies.
  • Grind to a coarse paste, keep aside till required.
  • Heat pressure cooker, add ghee.
  • Add cashews, fry till golden, drain, keep aside.
  • Add seeds, asafoetida, allow to splutter, add ground masala.
  • Add chutney, peas, corn, curds, saute for a minute.
  • Mix well, add drained rice, stir gently for 2 minutes.
  • Add salt, lemon juice, turmeric, garam masala.
  • Add 5 cups hot water, bring to a boil.
  • Cover and cook till each grain is separate in rice cooker.
  • If pressure cooking, allow 3 whistles, cool to remove steam.
  • Transfer to serving dish.
  • Garnish with cheese and coriander.
  • Serve hot with kadhi or raitha.

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