Sweetcorn Tehri
Basmati rice
: 1 cup
Sweetcorn
: 1 cup
Onion : 1
Whole Kashmiri
chilly : 1
Green chilly : 1
Tomato
: 1
Garlic : 4
cloves
Ginger : ½ inch
Fresh Curd : 2 tsp
Salt to
taste
Bay leaf :
1/2
Cinnamon
stick : 1 inch
Ghee : 1
tbsp
Turmeric
powder : 2 pinch
Sugar : ¼ tsp
Water : 1 + ½
cup
Soak rice
for 15 to 20 mts.
Meanwhile,
prepare tomato paste.
Grind Red and green chilly, ginger , garlic , tomato to a fine paste and keep it aside.
In a wide
and deep non-stick pan , pour ghee.
Add thinly
sliced onion, sugar and bay leaf.
Fry in low flame
till onion becomes nicely brown and caramelized.
Add tomato paste and saute till raw smell goes.
Add all the
ingredients…. soaked rice, salt, turmeric powder, cinnamon stick,
curd, sweetcorn and mix nicely.
Close the
lid and cook rice till all the water absorbed & cooked completely .
Mix gently
and serve hot.
For rich
taste, you can add few threads of saffron while cooking.
Mild but delicious
Sweetcorn Tehri is ready to serve.
Can serve along with deep fried snacks, Bakra, Raitha and North Indian gravy.
