Tomato and corn biryani

Name: Tomato and corn biryani
Cuisine: Indian
Ingredients: 1 cup rice, soaked for 20 mins; 1 cup sweet corn; 2 cup tomato puree; 2 onion chopped; 4 garlic cloves chopped; 1 bay leaves; 1 inch cinnamon; 2 cloves; 2 cardamom; salt as taste; 2 tbsp Oil; 1 tbsp fenugreek leaves; 1/4 cup pomagranat seeds; Griend togethers :; 1/2 bunch chopped Coriander leaves; 4 cloves garlic; 7 cashew nuts; 2 green chilli; 1/2 tsp red chilli powder; 1 cinnamon; 1 cardamom; 1 inch ginger

Shakuntla Tulshyan @cook_9552440

Jaipur

#cookingwithbiryani

Shakuntla Tulshyan @cook_9552440

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Ingredients

1 cuprice, soaked for 20 mins
1 cupsweet corn
2 cuptomato puree
2onion chopped
4garlic cloves chopped
1bay leaves
1 inchcinnamon
2cloves
2cardamom
salt as taste
2 tbspOil
1 tbspfenugreek leaves
1/4 cuppomagranat seeds
Griend togethers :
1/2 bunchchopped Coriander leaves
4 clovesgarlic
7cashew nuts
2green chilli
1/2 tspred chilli powder
1cinnamon
1cardamom
1 inchginger

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Steps

1

Heat oil in a pressure cooker.
Add the garlic, bay leaf, cinnamon, cloves, cardamom and stir-fry for 20 seconds.
2

Add the onions and saute well.
Add the ground paste and cook till the oil starts to float on top.
3

Add the rice and fry 2 minute.
Add tomato puree, corn and salt
4

Stir well and close the lid.
5

Pressure cook for 10 minutes over low flame and keep aside until the pressure drops.
6

Add the fenugreek leaves and mix gently.
Serve hot with side dish of choice.
7

Garnish with pomegranate seeds and fresh mint leaves.