Corn Biryani Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
CuisineCourse
DishInterest Group

Ingredients

 Basmati rice2 Cup (32 tbs)
 Cooked corn niblets3 Cup (48 tbs) (fresh or frozen)
 Sour yogurt1 Cup (16 tbs)
 Oil1 Tablespoon (as per choice)
 Garam masala1 Teaspoon
 Salt To Taste
 Julienned ginger1 Tablespoon (for garnish)
 Chopped coriander1 Tablespoon (for garnish)
For dry whole masalas
 Bay leaf1
 Cloves4
 Peppercorns1 Teaspoon
 Cardamom1 Large, slit
 Boiled onions2 Medium, ground to paste with coconut, ginger, garlic, green chili and aniseed
 Grated coconut1⁄2 Cup (8 tbs), ground to paste
 Ginger piece2 Inch, ground to paste
 Garlic4 Clove (20 gm), ground to paste
 Green chili1 , ground to paste
 Aniseed1 Teaspoon, ground to paste

Nutrition Facts

Serving size: Complete recipe

Calories 2832 Calories from Fat 435

% Daily Value*

Total Fat 50 g77%

Saturated Fat 21 g104.8%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 828.9 mg34.5%

Total Carbohydrates 556 g185.2%

Dietary Fiber 39.1 g156.4%

Sugars 61.4 g

Protein 68 g136.7%

Vitamin A 30.6% Vitamin C 118.5%

Calcium 66.3% Iron 40.5%

*Based on a 2000 Calorie diet

Directions

Clean, wash and drain rice.
Set aside for 15 minutes.
Cook with a teaspoon of oil so that the grains remain separate.
Grind the onions and other listed ingredients to a paste and set aside.
Heat the oil in a frying pan, and saute the dry masalas for 10 seconds.
Then add the onion paste and saute till it turns brown.
Add the sour yogurt, salt and boiled corn and blend well with the paste.
Add a little water or even soup stock if the paste is too thick It should be of a thick gravy consistency in a cook and serve deep pan place a thick layer of rice.
Spread a thick layer of corn masala paste on top and sprinkle the garam masala.
Repeat the process till all the rice and the corn masala is used up.
Cover the pan with aluminum foil Place a griddle on a low flame and place this pan on the griddle.
This is the modern way of dum cooking.
Cook for 10 minutes.
Uncover the pan just before serving and garnish with ginger juliennes and coriander.
Serve with roasted papad and raita or plain yoghurt.
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