I used frozen corn, if you are using the fresh sweet corn, first separate the kernels. Wash and keep aside.
Soak the rice for at least 10 mins.
Grind the items under ‘To grind’ table with little water to a smooth paste.
Heat a pressure cooker with oil + ghee and temper with biryani leaves and cardamom followed by slit chillies.
Add the ground paste and fry for 2 minutes in medium flame and let the raw smell go away.
In goes the corn and fry for another 2 minutes in medium flame.
Add little salt for the corn. Add the milk and water, bring to boil.
Add salt, mint leaves, coriander leaves and rice.
When it starts boiling again, mix well. Cook in high for 2 mins or until the rice is cooked ½ way.
Check for salt and reduce the flame to lowest possible and cook for 12-14 minutes.