Rice pilaf with corn

Rice pilaf with corn

Ingredients:
Basmati rice of 3 St.
Corn of 1 St.
Desi of 30 g
Seeds of fennel of 1 h. l.
Cardamom of 2 pieces.
Carnation of 2 pieces.
Cinnamon of 1 h. l.
Bay leaf of 1 piece.
Chili pepper of green 2 pieces.
Ginger of fresh 10 g
Garlic 2 tooth.
Onion of 1 piece.
Salt of 2 h. l.
Coconut milk of 1 St.
Chicken broth of 2 St.
Water of 1,5 St.
Cilantro of 20 g

To wash rice under flowing water. To wet in cold water minimum for 30 minutes.
To weld corn.
To kindle oil in pan. To put fennel seeds, cardamom, carnation, cinnamon and bay leaf in hot oil. To fry about 1 minute.
To add cut Chile and to fry about 30 seconds.
To add the crushed ginger and garlic and to fry half-minute more.
To add the cut onions and it is a little salt. To fry all 7-8 minutes on slow fire that it was slightly reddened.
To add coconut milk, chicken broth and water. To bring to the boil and to lower fire.
To add corn and the cut cilantro.
To merge water from rice and to add to pan. Carefully to mix.
To cover and cook 15 minutes. To remove from fire and to allow to stand 15 more minutes.
Before giving to shake up rice fork and to lay out on dish (or to spread out on plates).
To give rice hot, with spicy curry or your favourite sauce.

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