Ingredients
- 8 cloves
- 4 cardamon pods
- 1 cinnamon stick
- 1 star anise
- 2 green chili, slit
- 2 big onions, sliced
- 1 ts cumin seeds
- 1/2 ts ginger paste
- 1/2 ts garlic paste
- 250 g sweetcorn
- 1/2 ts turmeric powder
- 150 g fenugreek leaves, cleaned and chopped
- 1 1/2 cups basmati rice, washed
- 2 1/2 cups water
- salt to taste
Preparation
1. Add whole spices, sliced onions and cumin seeds in to a pot.
2. Place pot on Navigenio and heat up on level 6 up to the roasting window.Switch to a low level and roast everything until the onions turn light brown in color. Add ginger and garlic paste and roast for 1 minute.
3. Add sweet corn, turmeric powder, fenugreek leaves and mix well for approx. 1 minute. Add washed basmati rice, water and salt to taste.
4. Close with Secuquick softline. Heat the pot on highest level up to the soft window, switch to a low level and cook with the time setting “P” in the soft area.
5. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize automatically. Remove Secuquick and serve hot with raita.
Tip
- Add a spoon of butter when serving for kids
- Always select fenugreek leaves (Methi) which has small leaves.
This recipe has been tested and approved by AMC.
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