Corn Pilaf

Wash the basmati rice in running water and soak in excess water for at least 30 minutes. I soaked mine for hours.

Heat butter and let it melt. Once hot, add the fennel seeds, cardamom, cloves, cinnamon and bay leaves. Saute for a minute. Add the green chilies and cook for 30 seconds. Then add the minced ginger and garlic and cook for another 30 seconds.

Add the onions and little salt. Cook covered for 8 minutes over a gentle flame, until lightly browned. Pour in the coconut milk, chicken stock and water. Bring it to a boil. Once bubbling, reduce the flame. Add the cooked corn kernels, cilantro and pre-soaked rice. Stir well to combine.

Cook covered for 15 minutes. Switch off the flame and leave it untouched for 15 minutes.

Before serving, streak with a fork to fluff the rice well.

Serve hot with raita, pappads and spicy curry. I served mine with kathirikai chalna (baby eggplant cooked in tamarind-coconut gravy).