Sweet Corn Biryani Recipes

SWEET CORN BLINI

Steps:

• Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
• Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
• Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
• To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

AUTHENTIC SOUTH INDIAN BIRYANI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
• Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
• Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

SWEET CORN BIRYANI !

Steps:

• 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.