Saucy Masala Corn and Herb Rice

Ingredients

• For the Rice:
• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 1 cup sweet corn kernels (fresh, frozen, or canned)
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• For the Masala Sauce:
• 1 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, puréed or finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chili, slit (adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• Salt to taste
• 2 cups water or vegetable broth
• For the Herbs:
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• 1 tbsp lemon juice
• Garnish:
• Fried onions (optional)
• Lemon wedges

Instructions

1. Heat ghee or oil in a pot. Add cumin seeds and a bay leaf, then add the drained rice and corn. Stir-fry for 2 minutes, then remove from the pot and set aside.
2. In the same pot, cook the onions until they're golden. Add ginger-garlic paste and green chili and cook for one minute. Stir in the tomato purée and all the spices, and cook for 5-7 minutes until the oil starts to separate.
3. Return the rice and corn to the pot and mix well with the sauce. Pour in the water or broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.
4. Turn off the heat and let the rice rest for 5 minutes. Fluff it with a fork, then stir in the cilantro, mint, and lemon juice. Garnish with fried onions and serve.