The sweetness of corn and the innate bitterness of methi complement each other well in this biryani
- Basmati rice, soaked for about – 15-20 minutes 2 cups
- Fresh sweet corn, blanched – 1 cup
- Fresh methi leaves, blanched & chopped – 1 bunch
- Oil – 2 tablespoons
- Cumin seeds – 2 teaspoons
- Shahi jeera – 1 tablespoon
- Green chillies, slit lengthwise – 2
- Bay leaves – 2
- Ginger-garlic paste – 1 teaspoon
- Cloves – 2-3
- Cinnamon – 2 one-inch sticks
- Green cardamoms – 3-4
- Star anise – 2
- Finely chopped onions – 1 cup
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Garam masala powder – 1 teaspoon + to sprinkle
- Fresh yogurt – 1 cup
- Saffron a few threads soaked in milk – 2 tablespoons
- Rose water – 1 tablespoon
- Salt – to taste
- Ghee – 1 tablespoon
- Sliced fried onions – 2 cups
- Chopped fresh coriander leaves – 1cup
- Fresh mint leaves, chopped – 15-20
- Fried cashewnuts – 5-6
- In a pot boil roughly about two liters of water, add salt and shahi jeera. Now add in the basmati rice and cook until half done, drain and set aside.
- Heat rice bran oil in a heavy bottomed pan.Add cumin seeds and when they change colour, add green chillies, bay leaves and ginger-garlic paste.
- Add cloves, cinnamon,cardamoms and star anise and sauté for a minute. Add onions and turmeric powder and sauté till onions become transparent. Add red chilli powder and garam masala powder and sauté till the raw smells disappears.
- Add fenugreek leaves and sauté on low flame for about two minutes. Add sweet corn and sauté until tender.
- Add yogurt and cook on low flame for couple of minutes more. Add salt, mix well and cook for two to three minutes.
- Take big handi, spread one tablespoon ghee at the base. Spread layers of somerice, somefried onions and some chopped coriander leaves. Sprinkle some garam masala powder and few mint leaves. Then spread layers of some corn-fenugreek mixture and rice. Repeat the layers till all the ingredients have been used up, keeping aside a little fried onions for garnish.
- Finally sprinkle the saffron and rose water on top.
- Cover the handi with a lid, seal with the dough and cook on dum on low flame for eight to ten minutes.
- Take the handi off the heat and let it stand for five minutes. Serve the biryani in plates garnished with fried onions and fried cashewnuts and serve hot.