* Exported from MasterCook *

                          Vegetarian Corn Biryani

Recipe By     :Laxmi Hiremath
Serving Size  : 4     Preparation Time :0:00
Categories    : Information                     Side Dishes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  basmati rice
   1 1/4           cups  water
      1/2           cup  lowfat milk
      3/4      teaspoon  salt
   3                     ears fresh corn -- shucked
   1         tablespoon  mild vegetable oil
   2                     bay leaves
      1/2           cup  chopped onion
   1           teaspoon  crushed garlic
      1/8      teaspoon  turmeric
   2        tablespoons  chopped cashews
   1         tablespoon  currants or raisins
      1/2      teaspoon  ground cumin
      1/2      teaspoon  ground coriander
      1/2           cup  chopped tomato

Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat to low, cover, and cook until the rice is just tender, about 10 minutes. Meanwhile, grate the corn on the coarse side of a box grater, or use a small sharp knife to cut off just the tips of the kernels, then scrape the milky centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the onion starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins, cumin and coriander. Cook, stirring, for 2 to 3 minutes. Add the tomato, corn and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover, and cook until the mixture is soft, 6 to 8 minutes. Position a rack in the center of the oven; preheat the oven to 350 degrees. 
To assemble: Make alternate layers of rice and the spicy-corn mixture in a 2-quart, heat-proof glass baking dish, finishing with a layer of rice. 
Cover tightly with foil and bake for 15 minutes. Remove from the oven and let stand (covered) for 5 minutes before serving. 
Serves 4. 
The pilaf may be made 1 day ahead. Let cool in the baking dish, cover and refrigerate. Reheat in oven or microwave. 
PER SERVING: 320 calories, 7 g protein, 59 g carbohydrate, 7 g fat (2 g saturated), 4 mg cholesterol, 430 mg sodium, 4 g fiber. 

Source:
   "The Fabled Rices Of India: Traditional rice dishes"
Copyright:
   "1998-Jun San Francisco Chronicle"

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NOTES : Oven. Some Indians prefer to cook rice like pasta, boiling it in plenty of salted water until it is partially done. It is then drained, transferred to a baking dish, tightly covered, and baked until tender in a slow (300 degrees) oven. This method is generally used for biryanis.