"Corn- Cashew- Coriander Biryani” served with Cucumber Curd Raita and roasted papad ... a delicious spicy biryani/ spiced rice prepared with fresh corn kernels which are plenty in season now and with addition of lots fried cashew nuts … a NO onion-garlic biryani, yet it tastes awesome served with simple raita or curds … Yummilicious …
** Biryani as you all know is a spiced masala rice dish and really needs no introduction to any Indian or for that matter now even worldwide. I am sure all of you have relished this spicy rice dish many a times and loved it too. I myself have written a lot about Biryani and the different methods in which it is prepared so will not write much here as I have nothing new to say and I will only be repeating. Sharing common link at the bottom of this recipe through which you may browse through, choose that which you would like to try and relish with family.
** This time I prepared biryani spicy with coriander ground with spices into masala and without onion or garlic, added on corn kernels that are in season now along with loads of fried cashew nuts. In all definitely a lovely biryani and a tip for Non-Vegetarians you can add in boiled egg too if desired or you can serve any non-vegetarian dish along with it in which case you can cut down the spice a little bit. I served the biryani with simple green cucumbers that are also a monsoon delicacy. Do try this combo and enjoy with family and friends.
** Here is my Simple Method to preparation of "Corn- Cashew- Coriander Biryani” … My Style
** Ingredients :
Basmati/ Jeera Rice : 3 cups
Corn kernels/ Jolu : 1 cup
Cashew nuts/ kaju/ Kajjubi : ½ cup
Coriander Leaves/ Dhania/ Kothimbir : handful finely chopped.
Lemon/ Limbiyo/ Nimboo : 1 medium sized
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 4 tblsp
Oil/ Tel : 2 tblsp
Water/ Uddaka/ Pani : 6 cups
** Whole Spices :
Tejpatta/ Bay Leaves : 2-3
Green Cardamom/ Ellachi/ Yelu : 2 Split
Black Cardamom/ Ellachi/ Yelu : 1 Split
Tike Sal/ Cinnamon : 1 piece of 2 inch length
** Masala to be Ground :
Tomato : 1 Large sized cut into pieces.
Coriander/ Dhania/ Kothimbir Leaves : 1 cup packed
Pudina/ Mint Leaves : handful leaves
Green Chillies/ Hirvi Mirchi/ Tarni Mirsanga : 6-8 cut into pieces.
Ginger/ Alle'/ Adrak : 1 inch piece
** Masala Powders to be added :
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Tikkat : 2-3 tblsp
Coriander/ Dhania/ Kottimbir Powder : 1 tblsp
Cumin/ Jeera Powder : 1 tsp
Fennel/ Badisep / Saunf Powder : 1 tsp
Goda Masala Powder : 1 tblsp (I used Goda Masala powder)
OR
Garam Masala Powder : 1 tbsp
Haldi/ Turmeric Powder : ½ tsp
** Wash and soak the rice in plenty of water for 25-30 minutes. Rinse well and put in a colander to drain off all excess water. Keep this ready aside.
** Masala to be Ground : Add in tomato cut into pieces, coriander leaves, green chillies, ginger and pudina leaves into a mixer grinder and grind to smooth paste with just ½ - 1 cup of water. Do not add more water while grinding. Remove and keep this ready aside.
** Masala Powders : In a small bowl add chilly powder, coriander powder, cumin powder, fennel powder, goda masala/ garm masala powder, haldi powder together and keep this ready aside. I follow this method so that it makes it easier to add in all the masala in one go.
** In a large thick bottomed pan heat some oil, say about 2-3 tblsp, add cashew nuts and fry until they are slightly browned. Remove and keep them aside. Keep the 6 cups of water for boiling in a vessel and when it comes to boiling point add cleaned corn kernels and bring to full boil, then lower heat and let simmer alongside as we prepare the biryani.
** In the same pan add in the remaining ghee and oil and bring to heat, when hot add in bay Leaves, green cardamom, black cardamom, cinnamon and fry for few seconds. Add in the drained rice and fry on low heat for about 2-3 minutes, then add in the masala powders collected and kept in bowl and fry for another few minutes.
** Now add in the ground masala and salt to taste and mix well and continue to fry for another few minutes, if necessary or find that the masala is getting burnt then sprinkle a few tablespoons of hot water and mix well. Cover with a lid and let it be for just 1 minute after which open the lid and add in simmering hot water with the corn kernels.
** Mix all well together and bring to a good boil on high heat then lower the heat to minimum, cover with a tight lid, place some weight on the lid so that there is no chance of heat escaping. Now let cook till 90% done. Once again mix well gently, otherwise the rice may break as once the rice is almost cooked it should never be mixed vigorously.
** Add freshly squeezed juice of lemon, fried cashew nuts, finely chopped coriander leaves, give a gently mix, cover and let cook for just another few minutes until rice is cooked and done. Remove from fire, open the lid and sprinkle about 2 tblsp of ghee on top.
** Cover and keep the biryani aside for about 10-15 minutes for the flavors to infuse properly and the biryani to settle well and also for the rice to cool down a little bit otherwise if you stir it tends to break, if there is urgency start serving from sides without mixing.
** Once the biryani is cool enough with the help of fork gently fluff the rice up a bit and allow the steam within to be released. Follow this step twice, this way you will get perfect cooked Biryani. If desired you can top biryani with crisp fried onions as is done with most biryani preparation, I have stopped the same now to avoid excess oil, though at times I do add microwaving them.
** "Corn- Cashew- Coriander Biryani” is done and ready to be served. As it was spicy biryani, I simply served it with green cucumber curd raita and it was simple yet tasty combo to be relished for lunch. You can serve it with any gravy dish Veg or Non.Veg of your choice too which goes well when served for lunch/ dinner too.
** Do try out this simple delicious Biryani combo, you can add ginger garlic paste along with onions and fry them before adding in the rice too which will turn out much tastier. Usually I do add them but it was NO onion-garlic meal day for us, so I avoided the same.
** I am sure your family and friends will love this biryani and it is hardly noticeable that there is not inclusion of onion, garlic. Please do not forget to give me a feed back on the same as it will help me do that much more. If you have young children at home who at times cannot relish more spice, just decrease the amount of spice powder.
** There are many more “Biryani/Pulav/Rice” Recipes in my Blog. Sharing a common link below to the same, you can choose that which appeals to you and try out he same too ….
** For “Cucumber Curd Raita” Recipe, Please follow the link given below ….
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