Corn Pilaf

1. 1

   Wash the basmati rice in running water and soak in excess water for at least 30 minutes. I soaked mine for hours.

2. 2

   Heat butter and let it melt. Once hot, add the fennel seeds, cardamom, cloves, cinnamon and bay leaves. Saute for a minute. Add the green chilies and cook for 30 seconds. Then add the minced ginger and garlic and cook for another 30 seconds.

3. 3

   Add the onions and little salt. Cook covered for 8 minutes over a gentle flame, until lightly browned. Pour in the coconut milk, chicken stock and water. Bring it to a boil. Once bubbling, reduce the flame. Add the cooked corn kernels, cilantro and pre-soaked rice. Stir well to combine.

4. 4

   Cook covered for 15 minutes. Switch off the flame and leave it untouched for 15 minutes.

5. 5

   Before serving, streak with a fork to fluff the rice well.

6. 6

   Serve hot with raita, pappads and spicy curry. I served mine with kathirikai chalna (baby eggplant cooked in tamarind-coconut gravy).

No nutritional information available.

No additional tips available.