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Sweet Corn And Potato Biryani

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Sweet Corn And Potato Biryani Recipe, Alu Chawal, How To Make Sweet Corn And Potato Biryani Recipe

Simple biryani recipe for vegetarians. Sweet corn cooked with blended herbs and spices with basmati rice makes a delicious biryani. Tomato puree and lemon juice give an added flavor to this biryani. Best eaten at lunch or dinner.

Sweet Corn and Potato Biryani is an excellent rice preparation, basmati rice, corn, vegetables cooked with various aromatic spices, flavored with ginger, garlic, fresh herbs and drizzle of lemon juice giving a fantastic zest to the rice. Sweet corn and potato ... Read More..

About Recipe

Alu gaddalu annam, Urlai kizhangu sooru, Golalu chal

How to make Sweet Corn and Potato Biryani

(37 ratings)
8 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Sweet Corn and Potato Biryani
Author : Vahchef
Main Ingredient : Sweet Corn
Servings : 4 persons
Published date : February 02, 2019


Ingredients used in Sweet Corn and Potato Biryani
• Ghee - 1 tablespoon.
• Biryani leaf - 3 numbers.
• Cloves - 6 numbers.
• Cinnamon stick (1 inch) - 2 pieces.
• Green cardamom - 6 numbers.
• Onion (sliced) - 2 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Chili powder - 1 tea spoon.
• Sweet corn - 1-2 numbers.
• Potatoes (cut into wedges) - 250 grams.
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves (chopped) - 1 bunch.
• Tomato puree - 1 cup.
• Water - 1000 ml.
• Basmati rice - 250 grams.
• Oil - 1 tablespoon.
• Salt - 1 to taste.
• Fried onions - 1/2 cup.
• Lime juice - 1 tea spoon.
Method:
  • In a handi, add ghee, biryani leaf, cloves, cinnamon, and green cardamom. Saute these whole spices in the ghee for a minute.
  • In it, add sliced onions, salt and fry until they become translucent. Now, add ginger garlic paste, coriander powder, turmeric powder, red chili powder and mix all the ingredients well.
  • Then add the sweet corn (along with the cob, cut into big pieces), potato wedges and mix well.
  • Add chopped coriander leaves, mint leaves and fry for about 3-4 minutes.
  • Add tomato puree, mix, and let it come to a boil with closed lid.
  • On the other side, to cook the rice for biryani, heat a big vessel with a good amount of water, add a little oil, salt and let it boil. Mix and taste the water for the right amount of salt.
  • Add biryani rice in the boiling water (Rice should be soaked in water for 30 minutes then drain off the water after 30 minutes).
  • When the rice is 70% done add the cooked rice on the top of the corn and potato mixture (drain off the excess water from the rice).
  • Spread the rice evenly and top it with fried onions, chopped coriander leaves, mint leaves and lime juice, cook it with closed lid on low flame for about 10 minutes.

Serve it hot.






Cooking with images Batata Tandula, Potato pulao, Akugadda akki





Articles


Sweet Corn and Potato Biryani is an excellent rice preparation, basmati rice, corn, vegetables cooked with various aromatic spices, flavored with ginger, garlic, fresh herbs and drizzle of lemon juice giving a fantastic zest to the rice. Sweet corn and potato complement well together making this dish wholesome, rich, satisfying and nutritious.

Biryani is known as “Food Fit for Kings”. Biryani, name derived from the word Biryan which means fired or seasoned rice with spices. Biryani is one of the enticing authentic dishes from the Hyderabadi cuisine which has actually come from the kitchen of the Nawabs and Nizams that truly showcases its richness in food and flavors to make it an expensive delicacy that is served normally during festive occasions or important events. There are two methods of cooking biryani kacchi (marinated meat is layered with raw or half-cooked rice) and pukki (the meat and the rice are cooked individually and then combined in layers). There are numerous versions of biryani such as, Hyderabadi chicken biryani, Vegetable biryani, Hyderabadi mutton biryani, Egg biryani, Khan biryani, Chicken pukhi biryani, Dum biryani, Fish biryani and many more..

Rice, edible starchy grain. Half of the world’s population subsists wholly or partially on rice.  White rice and Brown rice are world’s wide production. Brown rice has great food value compared to white. Rice is used in many dishes like Tomato rice, Achari chana pulao, Rice cracker, Chicken fried rice, Coconut rice,  biryani, fired rice, curd rice, sweets like Payasam, egg rice, tamarind rice and many more.

Potatoes have become an integral part in most of the world’s cuisine. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes and aubergines. Potato is one vegetable that is really adored by all kids and youngsters too. Kids love to eat them in any form be it potato frypotato curry, aloo paratha or any other dish. In India, there are a variety of dishes made of potato like the aloo ki sabzi, batata vada and samosa, dum aloo , fried potato curry, potato balls, crispy potato pancakes and many more..

Sweet corn also called sugar corn and pole corn is a variety of maize with a high sugar content. It is a special variety of maize which has a sweet taste on eating, is tender and contributes in enhancing the taste of the dish. The sweet corns are tender, soft, and have a milky sweet flavor on bite. It can be eaten in various forms, such as Sweet corn soup, Sweet corn fritter, Sweet corn chaat, Mexican sweet corn, Sweet corn cheese balls, Corn tomato cheese sandwich, etc.

Cooking Tips:

  • Do not overcook the rice, it would spoil the texture of the biryani.

Health Tips:

  • Rice contains no gluten, which makes it one of the best non-allergic foods.
  • Rice contains a lot of carbohydrates that give our bodies the instant energy.
  • Corn is mainly composed of carbs. It scores low to medium on the glycemic index, so whole corn should not cause large spikes in blood sugar.
  • Corn contains higher amounts of antioxidants than many other cereal grains. It is especially rich in eye-healthy carotenoids.
  • Being a good source of lutein and zeaxanthin, corn may contribute to the maintenance of eye health.
  • Potatoes as a very good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid.
  • The vitamin C in potatoes acts as an antioxidant. According to the National Institutes of Health, these substances may prevent or delay some types of cell damage.
  • Potatoes are a good source of potassium, helps to lower blood pressure.
  • The B6 vitamins in potatoes are critical to maintaining neurological health.

It’s an irresistible awesome and a perfect recipe for the Biryani lovers!

 



 

Comments & Reviews

 

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Recent comments

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preethi Prasad Posted on Fri Oct 03 2014

Vah chef....vah re vah...my fav chef u r..happy dusserah?

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jkesar13 Posted on Fri Oct 03 2014

I'm a big fan of corn so wud love to try this... Looks yum too?

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N Issa Posted on Fri Oct 03 2014

Yum I love Indian food! !?

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Ranjani Ramanujam Posted on Thu Oct 09 2014

Great...think baby corn will be easier to cook..?

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Lavanya Gunasekar Posted on Thu Jan 08 2015

hello chef am ur great fan...i have a doubt regarding this recepie. how much time it wil take for the corn to cook n how much water i have to add?? i will be happy and pleased if u reply to this.thanks chef?

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Satish M C Posted on Sun Jul 26 2015

Thanks Chef, it turned out fantastic. A slow cooking towards the end makes it more aromatic and tastier?

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Nisha Valani Posted on Sun Aug 16 2015

nice n yummy biryani?

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Santosh Kumar Posted on Wed Apr 20 2016

Good recipe?

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