Baby Corn Baby potato Biriyani

Ingredients :

• Basmati rice - 1 glass [ soaked in water for 20 minutes ]
• Baby corn - 250 gms
• Baby potato - 4 to 5 [ peeled and soaked in the water ]
• Cumin seeds - 1/2 tsp
• Whole garam masala* 
• Curd - 1 tbsp (beaten)
• Onion - 1 or 2 [ peeled and chopped finely ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - little
• Cashewnuts - 10
• Oil - 3 tbsp
• Ghee - 1 tbsp
• Sugar - 1/2 tsp

*dal chini, green cardamom, bay leaf cloves, each 1 or 2


For the ground masala:

• Red tomato - 1 big [ chopped ]
• Coriander leaves - 1/4 cup
• Green chillies - 2
• Ginger - 1/2 inch piece
• Garlic flakes - 3 to 4

[Grind all these in a mixer to a smooth paste]


Method :

First take one pressure cooker or pan. Heat oil and ghee together, add the following garam masala and saute till they crackle. Then add cumin seeds, cashews & chopped onion. Fry till the onion, cashews changes into brown colour.

Then add the ground paste, stir and saute for 2 minutes in low flame. Then add dry masalas to that & mix well. Then add sliced baby corn and baby potatoes to that. Fry till the oil leaves the side. Then add the soaked rice and mix well. Add water to that. [ Upto rice level ]. Add a table spoon of beaten curd along with 1/2 tsp of sugar. Mix well & close the cooker. Wait for 3 whistles to come. When the pressure goes, open the lid. Fluff the rice with a fork. Serve with raitha or vegetable salad.