Recipe: Vegetarian Corn Biryani

VEGETARIAN CORN BIRYANI

1 cup basmati rice, uncooked
1 1/4 cups water
1/2 cup milk (low-fat or whole)
3/4 teaspoon salt
3 ears fresh corn, husks and silk removed
1 tablespoon mild vegetable oil
2 bay leaves
1/2 cup chopped onion
1 teaspoon crushed fresh 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 to the saute pan. 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 F.

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.

TO MAKE AHEAD:
The pilaf may be made 1 day ahead. Let cool in the baking dish, cover and refrigerate. Reheat in oven or microwave.

Makes 4 servings
Source: Laxmi Hiremath in The San Francisco Chronicle, June 24, 1998