Sweet Corn Pulao

INGREDIENTS:
Serves:4-5
To Grind
2 cloves
10 Cashewnuts
1 inch piece Ginger 
3-4 Garlic cloves 
1/2 teaspoon Cinnamon powder (or 1 stick)
30 Pudina leaves
1 1/2 teaspoon Whole Black Pepper
1/2 cup Water
To temper
2 teaspoons Ghee/Oil
2 Cardamon
1 Bay leaf
2 or 3 Green chillies (adjust to taste)
1 Onion( cut lengthwise)
1 cup Sweet Corn (use frozen)
1 cup Broccoli florets (Optional)
1/2 cup Coconut Milk (Instead try with just milk)
2 teaspoon Salt (little less)

2 cups Basmathi rice
2 cups water(adjust 1 more cup of liquid from above=milk+water used for grinding)

1 teaspoon Lemon juice 
2 tablespoon Coriander leaves (Chopped)


PROCEDURE:
1. Soak Basmathi rice in warm water at least for 20 mins.
2. Grind the items given under 'To grind' to fine paste adding required water.
3. In a pressure cooker add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir. Add the ground paste after onions turn transparent.
4. Add Basmathi rice and water, close the lid and let it whistle once in a medium high flame.
5. Once the cooker cools down add lemon juice and coriander leaves.

NOTES:
1. Soaking Basmathi rice is must and always use less water to cook Basmati rice.
2. Original recipe is here.