The crunchy sweet corn and the spicy flavorful rice make this dish a delicious one-pot meal.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Makes: 2 to 3 servings

Ingredients:

Basmati Rice- 1 cup

Finely-Sliced Onion (Lengthwise)- 1 big

Ginger-Garlic Paste- ¾ tsp

Corn Kernels- ¼ cup

Green Peas- ¼ cup

Ghee- ½ tbsp

Oil- ½ tbsp

Water- 1½ cups

Salt- To taste

For the Tadka

Cinnamon- ½" piece

Cloves- 2

Cardamom- 1

Masala to Grind

Coriander Leaves- ½ cup

Garlic- 4 cloves

Ginger- ¼" piece

Cashew nuts- 6

Tomato- 1 big

Green Chilies- 2

Garam Masala Powder- 1 tsp

Red Chili Powder- ½ tsp

Method:

• Wash and soak the basmati rice for 30 minutes.

• Grind all the ingredients for the masala using a little water to make a fine paste. Keep it aside.

• Place a pressure cooker on medium heat; add oil and ghee, and all the ingredients required for the tadka. Add ginger-garlic paste and sauté for a minute.

• Add the sliced onion and sauté till they turn light brown. Add the masala and cook until the strong smell disappears.

• Add the corn and peas, and sauté to mix the vegetables with the masala. Drain water from the soaked rice and add rice to the masala. Sauté for a few minutes.

• Season it with salt and pressure cook (3 whistles) on a medium flame.

• Fluff the rice with a fork after it cools down a bit. Take care while doing this as the rice can break.

• Serve immediately along with the curd or raita.

Notes:

• You can skip the peas if you want or you can replace it with other vegetables.

• Keep the water ratio as 1:1.5 cups while cooking presoaked rice to achieve dry texture.