Wash the basmathi rice, drain the water out and keep it aside for 15 minutes. Then add 4 cups of water to it and boil in a pan for 10 to 15 minutes in medium flame. While boiling add a tea spoon of oil to it to make the rice non sticky. Keep the boiled rice aside.
Cut the babycorns into thin rounds and steam them out in a microwave oven or steamer or pan till they are half cooked. Then deep fry them in oil to golden brown and keep aside.
Chop the white part of the spring onions separately and the rest separately and keep aside. Coarsely crush the clove and cinnamon and chop the capsicum and coriander leaves too.
Heat a broad pan with oil and butter. Saute it with cumin seeds. Add the clove cinnamon powder. Then add the white portion of the spring onions, green chillies and pepper powder and stir well. Now add the fried baby corns and salt. Mix well. Add the boiled basmathi rice and mix gently. Finally add the rest of the spring onions and coriander leaves and serve hot with any raitha.
By Ria Samuel