|Basmati rice||2 Cup (32 tbs)|
|Cooked corn niblets||3 Cup (48 tbs) (fresh or frozen)|
|Sour yogurt||1 Cup (16 tbs)|
|Oil||1 Tablespoon (as per choice)|
|Garam masala||1 Teaspoon|
|Julienned ginger||1 Tablespoon (for garnish)|
|Chopped coriander||1 Tablespoon (for garnish)|
|For dry whole masalas|
|Cardamom||1 Large, slit|
|Boiled onions||2 Medium, ground to paste with coconut, ginger, garlic, green chili and aniseed|
|Grated coconut||1⁄2 Cup (8 tbs), ground to paste|
|Ginger piece||2 Inch, ground to paste|
|Garlic||4 Clove (20 gm), ground to paste|
|Green chili||1 , ground to paste|
|Aniseed||1 Teaspoon, ground to paste|
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.