Sweet Corn Biryani ! - cooking recipe

Ingredients

1 cup basmati rice (soaked in water for 1 hour)
2 tablespoons oil
1 teaspoon ghee (or oil)
3/4 cup sweet corn (frozen)
1/4 cup low-fat yogurt
1/4 cup nonfat milk
2 3/4 cups hot water
2 onions, sliced
1 tomatoes (skinned and pureed)
1 1/2 tablespoons lemon juice
1 bay leaf
1/2 teaspoon turmeric powder
3/4 teaspoon cumin seed
1 1/4 teaspoons salt
1/4 teaspoon sugar
To be ground into a paste
1 inch ginger
1 clove garlic
1 inch cinnamon stick
4 cloves
1 cardamom (small)
10 mint leaves
2 tablespoons coriander leaves, chopped
3 tablespoons coconut, grated
2 green chilies
For garnishing
2 tablespoons cashews, roasted in ghee
2 tablespoons raisins, roasted in ghee
3 -5 mint leaves

Preparation

Microwave oil and ghee mixture on HIGH for 1 minute uncovered.
Add bay leaf, cumin seeds and onion.
Mix and microwaveon HIGH for 5 minutes uncovered.
Add the ground paste, turmeric powder and tomato.
Mix and microwave on HIGH for 2 minutes uncovered.
Add rice.
Mix and microwave on HIGH for 2 minutes uncovered.
Stir in the low-fat yogurt, milk, salt and hot water.
Microwave on HIGH for 6 minutes uncovered.
Fluff up the rice.
Add sweet corn, lemon juice and sugar.
Mix and microwave on HIGH for 6 minutes uncovered.
Microwave further on HIGH for 3 minutes covered.
Allow standing time of 2 minutes.
Serve garnished with cashews, raisins and mint leaves.
Serve hot with onion-tomato raita!
Notes: A small tip- Microwave any rice preparation for a minimum of 2 minutes covered, for a finishing touch.