Preparation:
Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat to low, cover, and cook until the rice is just tender, about 10 minutes. Meanwhile, grate the corn on the coarse side of a box grater, or use a small sharp knife to cut off just the tips of the kernels, then scrape the milky centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the onion starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins, cumin and coriander. Cook, stirring, for 2 to 3 minutes. Add the tomato, corn and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover, and cook until the mixture is soft, 6 to 8 minutes. Position a rack in the center of the oven; preheat the oven to 350 degrees. To assemble: Make alternate layers of rice and the spicy-corn mixture in a 2-quart, heat-proof glass baking dish, finishing with a layer of rice. Cover tightly with foil and bake for 15 minutes. Remove from the oven and let stand (covered) for 5 minutes before serving. Serves 4. The pilaf may be made 1 day ahead. Let cool in the baking dish, cover and refrigerate. Reheat in oven or microwave.
NOTE: Some Indians prefer to cook rice like pasta, boiling it in plenty of salted water until it is partially done. It is then drained, transferred to a baking dish, tightly covered, and baked until tender in a slow (300 degrees) oven. This method is generally used for biryanis. |
