1 1/2 cups uncooked white rice
1 cup fresh sweetcorn kernels
5 tablespoons melted butter
1 medium onion, finely chopped
6 cloves garlic, minced
3 whole cardamom pods
1 small piece of cinnamon stick
1 sprig of bay leaf, crumbled
2 teaspoons salt
3 cups water
1 1/2 cups uncooked white rice
1 cup fresh sweetcorn kernels
5 tablespoons melted butter
1 medium onion, finely chopped
6 cloves garlic, minced
3 whole cardamom pods
1 small piece of cinnamon stick
1 sprig of bay leaf, crumbled
2 teaspoons salt
3 cups water
Heat 2 tablespoons of melted butter in a pan and sauté the onion until it turns golden brown
Remove from heat and set aside to use as garnish
Set the cooked onion aside for later use
Melt the remaining 3 tablespoons of butter in the same pan and fry the garlic, cardamom pods, cinnamon stick, and bay leaf for 1 minute
Add the uncooked rice and stir-fry for 2-3 minutes
Add the sweetcorn kernels and stir-fry for an additional minute
Set aside. Reserve
Bring the water to a boil
Combine the cooked rice and sweetcorn mixture, and stir well to combine
Cook slowly until the rice is fully cooked
Serve garnished with the fried onion
Note: If using canned sweetcorn, add it only at the end to warm through.
