Cooking Instructions
- 1
Wash and soak brown rice for 20 minutes or so.
- 2
Keep your vegetables ready. Boil sweet corn with a pinch of salt, strain and keep ready. Shallow fry cauliflower florets and keep aside.
- 3
Heat a pan add oil and ghee. Add cumin seeds, cardamoms, bay leaves and cinnamon stick.
- 4
Add sliced onions plus cashews and saute.
- 5
Add salt, chilli powder and biryani masala.
- 6
Add carrots, beans, peasand saute for a minute. Add everything in a pressure pan.
- 7
Add boiled corn and cauliflower florets and mix.
- 8
Drain water from the soaking brown rice and add to the pan with vegetables. Give a good mix.
- 9
Once all the ingredients have mixed well we can add water. For 1 cup brown rice we can add 1-1/2 cup warm water not more than that.
- 10
Add kewra water and let the mixture boil.
- 11
Once it comes to a boil cover the lid of the pressure pan and take one whistle only and switch off the flame. Let the pan cool naturally. The rice is done wonderfully.
- 12
Serve hot with raita or papdams.
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