Spicy Corn with Veg Biriyani and toasted herbed buttered bread
I still remember the days, we used to go to Prarthana Theatre with the children, they used to have one request all the time. Spicy Corn with Vegetable Biriyani. They used to love this ever winning combination, plus this Spicy Corn is our family favourite too.
Prarthana happens to be a drive in theatre, we can park the car and watch the movie. We used to carry food from home, the all time favourite Spicy Corn with Veg Biriyani. I am very happy to share this recipe which we have been making for years and enjoying .
Cream style sweet corn( available in cans ) – 1/2 cup
Sweet corn niblets ( available in cans ) – 1/2 cup
Readymade tomato purée ( comes in tetra pack ) – 1 cup
Very finely minced ( chopped very, very finely ) onion – 1 cup
Very finely minced garlic – 1 tablespoon
Very finely chopped green chilli – 1
Boiled , cooled milk – 1 cup
Cornflour – 1 teaspoon
Salt to taste
Kashmiri chilli powder – 1 teaspoon
Butter – 2 tablespoons
Oil – 1 tablespoon
Cumin seeds ( jeera ) – 1 teaspoon
Crushed kasoori methi – little
Finely chopped green coriander leaves – little
Butter – 1 teaspoon
Heat a pan. Season. Sauté minced garlic on medium flame for 3 minutes. Next, add the minced onions. Sauté on medium flame till transparent. Add the chopped green chilli. Add the tomato purée, salt , chilli powder and stir well. Add the cream style corn and sweet corn. Mix milk with cornflour. Cook on sim flame for 5 minutes. Switch off the stove and garnish. Serve hot.
1) To achieve a great taste use canned corn only. Using a combo of cream style corn and sweet corn gives a good body to the dish.
2) Cream style corn is used for making sweet corn soup too.
3) Ready made tomato purée gives that peachish pink colour. Wonderful to see and Wonderful to taste.
Refer to my Pulao and Biriyani.