1. Boil rice in hot water and salt, till 3/4th done.
2. Drain out excess starch water, but do not discard.
3. Cool rice in a shallow plate or bowl, till required.
4. Heat ghee in a large heavy saucepan or nonstick pan.
5. Add cumin, asafetida, allow to splutter.
6. Add chillies, ginger, curry leaves, stir.
7. Add corn, stirfry for 2-3 minutes.
8. Add fenugreek leaves, curds, simmer and stirfry for 5 minutes
9. Add semicooked rice, carefully mix to blend flavours.
10. Add more salt if required, pour back saved starch water.
11. Sprinkle more hot water if required.
12. Cover and simmer till each grain is fully cooked.
13. Serve hot and steaming, with kadhi or raitha.
14. Also serve lemon pickle as an accompaniment.

Making time: 30 minutes
Makes: 6-7 servings
Shelflife: 1 day