For The Rice

3/4 cup boiled sweet corn kernels (makai ke dane)

2 1/4 cups soaked and cooked long grain rice (Basmati chawal)

1 1/2 tbsp ghee

50 cinnamon (dalchini)

2 clove (laung / lavang)

1/2 cup chopped capsicum

1/2 cup chopped and boiled carrots

salt to taste

For The Curry

1/2 cup fresh curd (dahi)

2 tbsp fresh cream

1/2 tsp sugar

1 1/2 tbsp ghee

salt to taste

To Be Blended Into A Smooth Paste (using A Little Water)

1/2 cup roughly chopped onion

2 tbsp grated coconut

5 garlic (lehsun) cloves

2 tsp coriander (dhania) seeds

1 tsp cumin seeds (jeera)

50 cinnamon (dalchini)

2 clove (laung / lavang)

2 cardamom (elaichi)

25 mm (1?) piece ginger (adrak)

2 tsp poppy seeds (khus-khus)

6 whole dry Kashmiri red chilli , broken into pieces

Other Ingredients

2 tbsp ghee for greasing

2 tsp milk