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Ingredients :
Basmathi rice – 1 cup
Corn cobs – 1cup
Onions – 2
Bay leaf – 1
Cinnamon – 1 inch stick
Black cardamoms – 2
Cloves – 3
Cashewnuts – 10 to 12
Saffron – a pinch dissolved in one Tbl. sp. warm milk
Ghee – for frying
Salt – as required

Grind together :
Onion – 1 big
Garlic – 4 flakes
Ginger – 1/2 inch piece
Turmeric powder – 1/4 tsp.
Coriander powder – 1 Tbl. sp.
Garam masala powder – 1/4 tsp.
Chilli powder – 1 tsp.

Preparation :
Soak rice for 10 minutes. Drain water and fry in 1/2tsp. of ghee, till moisture is absorbed. Cut onions length wise. Heat ghee and fry garam masala spices. Add onions and fry for few minutes. Continue frying with ground masala paste till oil floats on top. Add cooked corn and rice. Pour two cups of boiling water with enough salt. Mix well and cook 10 minutes in pressure cooker, (or) Cook for 20 minutes with a tight lid in direct absorption method, in reduced flame. After removing from fire, mix saffron milk and fried cashewnuts.
Sending this to Rice Mela,an event started by Srivalli of Cooking 4 all seasons