Ingredients
1. 1.2 cup corn, boiled
2. 1 cup rice
3. 1 onion, sliced
4. 2 tomato, finely chopped
5. 1tsp ginger-garlic paste
6. 2tsp red chilli powder
7. 1.4 tsp haldi (turmeric) powder
8. 1.4 cup hara dhania
9. 1.4 cup pudina
10. 1 tejpatta (bay leaf)
11. 1-inch dalchini stick (cinnamon)
12. 5 elaichi (cloves)
13. 3 laung (cardamom)
14. 3tbsp oil
15. 3tbsp ghee
Method:
1 cup coconut milk (available with Dabur and Maggi) 2 cups water or as required Salt to taste
2. Soak rice in water for half an hour. Drain water and keep aside.
3. In a pan, heat oil and ghee together on a medium flame. Add tejpatta, dalchini, laung and elaichi and saute for a minute.
4. Add onions and stir till golden brown. Add ginger-garlic paste and tomatoes and saute till the tomatoes are cooked through. Takes about 3 minutes.
5. Next, add hara dhania and pudina and stir to combine.
6. Stir in the corn, haldi, red chilli powder, coconut milk and salt. Keep stirring till the gravy thickens.
7. Now, add the rice and water and mix well. Check seasoning. Cover the pan and let the rice cook. Takes about 8 minutes. Remove from flame and let it cool before packing into tiffin box. Tastes great warm and cool.