To start preparing the rice to the sweet corn coriander, grind the coriander leaves, green chillies and garlic. Add little water and grind it to a smooth pasta.
Pressure cook the basmati rice in a pressure cooker together with 3 cups of water for 2 whistles. Once done, allow the pressure to release naturally and then open the lid. Distribute the basmati rice cooked in a plate and let the rice cool completely.
Heat a Kadai with oil, add the garlic and let them jump for a few seconds. Add the chopped onions and brown until they become slightly caramelized.
Add sweet corn, flakes of dry red pepper, dry oregano and salt. Give a mix, add cooked rice, ground coriander paste and launches well until the rice with the corn coriander is evenly mixed with the mixture of herbs.
Check any condiments if necessary and adapt accordingly. Once the sweet corn and rice with coriander are ready, you can transfer it to a serving bowl and serve hot.
Serve the sweet corn and rice with coriander together with Moroccan -style vegetable stew and orange salad and pomegranate to create a simple meal for your weekend.
