* 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. 
    “The Fabled Rices Of India: Traditional rice dishes”
    “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.