Spicy Corn Pulav

This is a pulav which I tried from her book sometime back and it was quite good to give a try again and I am sure it is definitely a party kind of dish.Still it is taking time for me to settle down in the new house and as my inlaws are here with us now, I am not much into blogging and even my posting is also slowed down.As I do not want to extend my break I am posting this yummy pulav which is sitting in my drafts and waiting for its turn to get posted.


Ingredients:

1 Cup Basmati rice
3/4 cup American corn(frozen)
2 medium Onions sliced
1 Biriyani leaf
1" Cinnamon
2 black cardamoms
3 laung
10 cashewnuts
1 pinch saffron
1 tbsp warm milk
1 tsp chopped coriander
1 tbsp ghee
salt to taste

To grind:
1 onion,chopped
4 pods of garlic
1/2 " ginger,chopped
1/4 tsp turmeric
1 tbsp Coriander powder
1/4 tsp Garam masala
1 tsp red chilli powder


Method:
Wash rice and soak it for 10 minutes.Grind all the ingredients mentioned under To grind to a fine mixture.Mix saffron with milk and keep it aside for 10 mins.Heat a tsp of ghee in a kadai fry drained rice and fry until the water is evaporated,approx for 2 mins and remove it aside.In the pressure cooker heat a tbsp of ghee again add laung,cardamom,biriyani leaf,cinnamon to it and fry for a minute.Add sliced onions to it and fry until it turns brown in color.Adding a pinch of sugar/salt during this process will quickly fry the onions to brown color.Add the ground mixture to it and fry until ghee separates from the mixture.Add corn to it and fry for another couple of minutes.Add slightly roasted rice to it and give a nice stir and pour water in the ratio of 1:2(1-rice:2-water) and add enough salt to it and mix and cover it with the lid and pressure cook for 1 whistle and simmer the flame for 8-10 mins.After the pressure is released open the lid add the soaked saffron to it and add chopped coriander,cashewnuts(fried in ghee ) to it and stir.
Serve it hot with raitha and papad.I served mine with kala chana masala and onion raitha.