Sweet Corn Biryani

Name: Sweet Corn Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup basmati rice; 2 tbsp oil; 1 tsp ghee; 0.75 cup sweet corn; 0.25 cup low-fat yogurt; 0.25 cup nonfat milk; 2.75 cup hot water; 2 onions; 1 tomatoes; 1.5 tbsp lemon juice; 1 bay leaf; 0.5 tsp turmeric powder; 0.75 tsp cumin seed; 1.25 tsp salt; 0.25 tsp sugar; 1 inch ginger; 1 clove garlic; 1 inch cinnamon stick; 1 cardamom; 10 mint leaves; 2 tbsp coriander leaves; 3 tbsp coconut; 2 green chilies; 2 tbsp cashews; 2 tbsp raisins; 3 mint leaves

Corn, basmati rice and yogurt come together in this South Asian biryani, fragrant with turmeric and cumin and made in the microwave. It comes to the table with onion-tomato raita.

40 min · Serves 3 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Microwave oil and ghee mixture on HIGH for 1 minute uncovered. Add bay leaf, cumin seeds and onion.
1 min
2
Mix and microwaveon HIGH for 5 minutes uncovered. Add the ground paste, turmeric powder and tomato.
5 min
3
Mix and microwave on HIGH for 2 minutes uncovered. Add rice. Mix and microwave on HIGH for 2 minutes uncovered.
4
Stir in the low-fat yogurt, milk, salt and hot water. Microwave on HIGH for 6 minutes uncovered.
6 min
5
Fluff up the rice. Add sweet corn, lemon juice and sugar. Mix and microwave on HIGH for 6 minutes uncovered.
6 min
6
Microwave further on HIGH for 3 minutes covered. Allow standing time of 2 minutes. Serve garnished with cashews, raisins and mint leaves.
7
Serve hot with onion-tomato raita! Notes: A small tip- Microwave any rice preparation for a minimum of 2 minutes covered, for a finishing touch.
2 min