Cornmeal biryani | Corn rava biryani

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 3 | Type: Breakfast, dinner | Take with: Raita

Ingredients

• Cornmeal [Corn rava, makka solam rava]– 1 cup
• Water – 2 ¼ cup
• Onion – 1 [sliced]
• Tomato – 1 [chopped]
• Green chilli – 1 [slit]
• Ginger – 1 tbsp [chopped, or grated]
• Garlic – 1 tbsp [mashed or grated]
• Potato – ¼ cup [cut into cubes]
• Carrot – ¼cup [cut into cubes]
• Green peas – ¼ cup
• Green cardamom - 3
• Star anise – ½ flower
• Cloves - 3
• Cinnamon stick – ½
• Bay leaves - 1
• Stone flower - 1
• Fennel seeds – 1 tbsp
• Curd – 2 tbsp
• Mint leaves [peppermint] – 15
• Lemon juice – 1 tbsp
• Red chilli powder – ½ tsp
• Garam masala powder – 1 tsp
• Butter – 2 inch cube
• Oil – 1 tbsp
• Salt to taste

Method

• Dry roast cornmeal.
• Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, stone flower sauté. Then add onion sauté till light brown then add ginger & garlic.
• Add green chilli, potato, carrot, & green peas sauté well. Then add tomato sauté till soft.
• Add mint leaves, garam masala & red chilli powder mix well. Then add salt, 2 tbsp curd & water mix well & let it boil.
• When boiling add dry roasted cornmeal mix gently & cover it & cook for 3 whistles.
• Sprinkle mint leaves, lemon juice mix gently then serve hot with any raita.

Corn rava biryani