A mild tasting nutty and crunchy fried rice.
Ingredients
To cook rice
2 ts ghee
2 cloves, 2 cardamom, 1 small cinnamon stick
1 cup basmati rice
2 cups coconut milk
To cook sweet corn
1 tbs oil
4-6 shallots (thinly sliced)
1 ts freshly grated ginger garlic
1 medium sized capsicum (thinly sliced)
1 cup sweet corn kernels
For garnish
Few coriander leaves
Squeeze of half lemon (optional)
Preparation
- Soak the basmati rice in water for 15 minutes.
- Heat some ghee in a kadai. Add cloves, cardamom and cinnamon stick. Allow them to turn aromatic. Add the soaked basmati rice. Fry the rice for 1-2 minutes until they turn fragrant. Transfer the rice to a pressure cooker. Add 2 cups of coconut milk and needed salt. Pressure cook for just one whistle. Allow the air to subside by itself. Then allow the rice to cool by spreading them in a wide plate.
- Heat some oil in the same kadai. Once they turn hot add the thinly sliced shallots, ginger and garlic. Fry for a minute until it's raw smell fade away. Add the sliced capsicum and give a quick toss for few seconds. Now add the sweet corn kernels and needed salt. Cook them uncovered in simmer for 2-3 minutes until the sweet corn gets cooked and the amount of them reduced almost half.
- Add the cooked sweet corn capsicum mixture to the cooked cooled rice. Give a gentle even mix. Add coriander leaves and lemon squeeze. Mix well.
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| Weekend lunch meal - Chapati, thakkali masala thokku, Sweet corn fried rice, coconut milk chicken chops |
To cook rice
2 ts ghee
2 cloves, 2 cardamom, 1 small cinnamon stick
1 cup basmati rice
2 cups coconut milk
To cook sweet corn
1 tbs oil
4-6 shallots (thinly sliced)
1 ts freshly grated ginger garlic
1 medium sized capsicum (thinly sliced)
1 cup sweet corn kernels
For garnish
Few coriander leaves
Squeeze of half lemon (optional)
Preparation
- Soak the basmati rice in water for 15 minutes.
- Heat some ghee in a kadai. Add cloves, cardamom and cinnamon stick. Allow them to turn aromatic. Add the soaked basmati rice. Fry the rice for 1-2 minutes until they turn fragrant. Transfer the rice to a pressure cooker. Add 2 cups of coconut milk and needed salt. Pressure cook for just one whistle. Allow the air to subside by itself. Then allow the rice to cool by spreading them in a wide plate.
- Heat some oil in the same kadai. Once they turn hot add the thinly sliced shallots, ginger and garlic. Fry for a minute until it's raw smell fade away. Add the sliced capsicum and give a quick toss for few seconds. Now add the sweet corn kernels and needed salt. Cook them uncovered in simmer for 2-3 minutes until the sweet corn gets cooked and the amount of them reduced almost half.
- Add the cooked sweet corn capsicum mixture to the cooked cooled rice. Give a gentle even mix. Add coriander leaves and lemon squeeze. Mix well.
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