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Vegetarian Corn Biryani

Vegetarian Corn Biryani — a community recipe on Potlikkr.

Ingredients

• 1.0 cup Basmati Rice
• 1.25 cup Water
• 0.5 cup Lowfat Milk
• 0.75 tsp Salt

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Method (preview)

1. 1

   Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat to low, cover, and cook until the rice is just tender, about 10 minutes. Meanwhile, grate the corn on the coarse side of a box grater, or use a small sharp knife to cut off just the tips of the kernels, then scrape the milky centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the onion starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins, cumin and coriander. Cook, stirring, for 2 to 3 minutes. Add the tomato, corn and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover, and cook until the mixture is soft, 6 to 8 minutes. Position a rack in the center of the oven; preheat the oven to 350 degrees.

2. 2

   To assemble: Make alternate layers of rice and the spicy-corn mixture in a 2-quart, heat-proof glass baking dish, finishing with a layer of rice.