7. Place 3 cups of the rice in the bottom of the pot. Spread it out evenly. Drizzle a few teaspoons of saffron milk over the rice.
6. Mix in the corn kernels and edamame. Increase the heat to medium and cook for 5 more minutes. Remove the pot from the heat. Transfer the corn on the cob pieces to a bowl and set aside.
3. Warm the milk in a small bowl. Crush the saffron threads with your fingers then mix them into the milk. Allow the essence to diffuse from the saffron into the milk for a few minutes.
4. Heat the oil in a large pot over medium-low heat. Fry the cashews for 1 minute then remove and set aside.
1. Rinse the rice 3 or 4 times to remove excess starch.
2. Add the rice, cardamom pods, cloves, cinnamon sticks and bay leaves to a large pot filled with 4 cups of water. Bring to a boil then reduce the heat to low and simmer for 10 minutes. Test the rice by pressing a piece between your fingers. If it is not fully cooked, it is ready. Rinse and drain off any excess water and set aside.
9. Make another 3 cup layer of rice over the vegetables. Drizzle some of saffron milk over the rice. Layer the remaining vegetables followed by the remaining rice. Drizzle the remaining saffron milk over the top of the biryani. Sprinkle the top with the cilantro and cashews. Arrange corn on the cob pieces on the top.
5. Add the cumin seeds to the pot and let them fry for a minute. Add the turmeric, coriander, red chile powder, garam masala, salt, tomato paste and 1 cup of water. Stir to mix well. After a minute, add the cauliflower and carrots. Mix well. Let this cook for 5 minutes. Add the onions, beans, green chile, garlic, ginger and corn on the cob pieces. Stir to coat the vegetables in the spices. Let this cook for another 5 minutes.
10. Cover the pot with the lid and place it on the stove over low heat for 15 minutes. Serve immediately.
- Serve Corn Biryani with plain raita.
While trying to use all of my fresh sweet corn for the year, I was inspired to incorporate it into biryani, a traditional Indian rice dish that is enhanced with the essence of several spices, layered with vegetables and cooked in a closed pot to bring the flavors together. This recipe uses kernels of corn mixed with vegetables and spices as they placed between layers of spiced rice, and then topped with small pieces of corn on the cob to complement the primary ingredient in this recipe. I also include edamame, soybeans, to make this an Iowa farm inspired recipe.
8. Layer 3 cups of the vegetables, excluding the corn on the cob pieces, over the rice.
2 cups basmati rice
5 cups water, divided
6 green cardamom pods
2 2-inch cinnamon sticks
2 bay leaves
3 tablespoons milk
1/4 teaspoon saffron
4 tablespoons oil, divided
1 teaspoon cumin seeds
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
1 – 1 1/2 teaspoons red chile powder
1/2 teaspoon garam masala
1 1/2 teaspoons salt
2 tablespoons tomato paste
2 cups cauliflower, cut into 1-inch florets
1 cup carrots, julienned
2 medium red onions, cut into slivers
1 cup French green beans, cut into 1-inch pieces
1 green chile, thinly sliced
2 cloves garlic, minced
1-inch piece ginger, minced
2 ears corn, quartered
1/2 cup corn kernels
1/2 cup edamame beans
2 tablespoons cilantro, chopped