| # of servings: 4 | |
| Preparation Time: 20 mins | Cook Time: 20 mins |
The soft, sweet crunch of the smoked corn kernels, doubled up with the fragrance of mint and cardamom seeds, all make this meal extremely delectable. Although it takes a little time to prep the corn (roasting and stripping the kernels from the cob), the satiation in tucking in this one-pot meal is certainly proportional to the effort!
Be sure to check out the tips and tricks to roast the corn on the cob without firing up the grill! (Can use frozen roasted corn as a short cut.)
Ingredients:
- Basmati rice - 2 cups
- Water - 4 cups
- Corn on the cob - 4 cobs (or) roasted corn kernels - 2.5 cups
- Mint leaves - 8-10 stalks
- Onions - 1 medium (sliced)
- Grated coconut - 2.5 tbsp
- Green chilies - 12
- Ginger - 1 inch
- Garlic - 5-6 cloves
- Cloves - 5-6
- Cinnamon - 2 inches
- Black peppercorns - 1 tsp
- Green cardamom - 4 pods
- Black cardamom - 2 pods
- Bay leaf - 1-2
- Garam masala powder - 1 tsp
- Lemon - 0.5
- Chopped chives - 2 tbsp
Method:
- Wash the rice, drain all the water and set aside (for at least 15 mins)
- For roasting the corn on the cob: (or) can use frozen roasted corn kernels
- Dehusk the corn on the cob and remove all the silk
- Take a square aluminium foil and cut out a hole the size of the gas burner on the stove. Lay it on the range as shown in the pic
- Roast the corn on the cob by placing the cobs directly on the flame (one at a time) and roast them until the kernels start popping and turning black (See tips)
- Keep turning the cob as and when they are roasted and expose the unroasted ones to the fire
- Flip and roast the whole cob
- Remove when it is fully roasted
- Strip the kernels from the cob with a knife and set aside
- Deseed the black cardamom. Save the seeds for the seasoning and use the pod skins in the grinding along with the ingredients below
- Grind together the black cardamom pod skins, onion, grated coconut, green chilies, ginger, garlic, cloves, cinnamon, cardamom, peppercorns in very little water. This water has to be part of the 4 cups of water required for the 2 cups of rice
- Take 3-4 tbsps of oil in a pressure cooker vessel and heat ('Saute' mode in IP)
- Add bay leaf, black cardamom seeds and the ground paste
- Saute these along with stirring until the paste releases oil
- Add whole mint leaves and roasted corn kernels
- Saute for a minute
- Add the washed rice, garam masala powder and salt
- Add the remaining water and stir gently
- Close the lid and pressure cook ('Pressure' mode for 3 mins in IP)
- When it is cooked, gently ladle it out into serving bowls
- Squeeze some lemon juice and sprinkle some chopped chives
- Serve hot along with some raita or as is
Tips and Tricks:
- Note that layering the stove with the aluminium foil makes clean-up easier! It is NOT touching the food anywhere. When the kernels pop, their juices splutter and burn on the stovetop. Instead, the burnt foil can be removed and thrown away for an instant cleanup
- Use only a little water for the grinding or it will splatter too much while cooking
- Measuring the water first and using it in grinding will help in adding the right amount. The rice will become very mushy otherwise
Pictures:
Final Outcome:
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