Wash and soak brown rice for 20 minutes or so.
Keep your vegetables ready. Boil sweet corn with a pinch of salt, strain and keep ready. Shallow fry cauliflower florets and keep aside.
Heat a pan add oil and ghee. Add cumin seeds, cardamoms, bay leaves and cinnamon stick.
Add sliced onions plus cashews and saute.
Add salt, chilli powder and biryani masala.
Add carrots, beans, peasand saute for a minute. Add everything in a pressure pan.
Add boiled corn and cauliflower florets and mix.
Drain water from the soaking brown rice and add to the pan with vegetables. Give a good mix.
Once all the ingredients have mixed well we can add water. For 1 cup brown rice we can add 1-1/2 cup warm water not more than that.
Add kewra water and let the mixture boil.
Once it comes to a boil cover the lid of the pressure pan and take one whistle only and switch off the flame. Let the pan cool naturally. The rice is done wonderfully.
Serve hot with raita or papdams.
