Corn And Cashew Pulao

Ingredients

Basmati rice – 2 cups

Corn kernels – 1 ½

Finely minced shallots – 3

Roasted and chopped cashews – ½ cup

Minced ginger – 1 inch

Whole red chillies – 4

Cumin seeds – 1 tsp

Cardamom – 4

Kasoori methi (dried fenugreek leaves)- 1 tsp

Bay leaf – 1

Cinnamon – 2 inch stick

Toasted cashew nut pieces for garnishing – ¼ cup

Ghee or butter – 2 tbl.sp

Coriander leaves – ½ cup

Method

Wash and soak rice for half an hour. In a pan, heat ghee or butter and then add cumin seeds, cardamom pod, cinnamon stick, bayleaf, kasoori methii and stir for a minute. Then add shallot, corn kernels, ginger, cashew pieces and whole red chillies. Fry and let cook for few minutes. Add rice and mix well and cook for 3 to 4 minutes stirring in between. Add salt and pepper to it and then add water. Water should be double the quantity of rice. Reduce the heat and cook for 15 to 20 minutes, keep a flat pan under the vessel to avoid direct heat. When cooked, garnish with chopped cashew pieces and coriander leaves.