Ingredients:

Basmati rice – 2 cup

Water – 4 cup

Corn – 2 cups

Garam Masala powder – 2 tsp

Pepper powder – 1/2 tsp

Chilli powder – 2 tsp

Salt – to taste

Oil – 2 tablespoon

Coconut milk – 2 cup

Tomato Paste – 2 cup

Finely chopped Onion – 1 cup

Cooked Carrot, beans and peas – 2 cup

For Masala:

Cinnamom – 2

Poppy seeds – 1 tablespoon

Dry Chilli – 6

Jeera – 2 tsp

Coriander seeds – 1 tablespoon

Ginger – 1 inch piece

Garlic – 6

For frying:

Elachi – 4

Cinnamom – 4

Clove – 4

Jeera powder – 2 1/2 tsp

Bay leaves – 4

Butter – 1 table spoon

Method:

1. Grind the masala ingredients and keep it ready.

2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

5. Soak the rice for 10 mins.

6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

Rich Corn pulao ready.