Preparation Time: 10 minutes
Cooking Time: 15 minutes
Boil 6 cups water with salt and lemon juice.
When the water boils, put the pearl pishori rice in and stir.
Boil for 5 minutes so that the pearl pishori rice still has a bite and is not completely cooked, take off from the heat and strain.
Run a fork through the rice as it it drains to separate the grains of pearl pishori rice.
Strain till dry then spread pearl pishori rice on a big tray. Refrigerator the rice for 2 hours.
Cut baby corn into ½ inch thick round slices. Boil in 1 ½ cups water with 1 tsp salt, ½ tsp sugar and a pinch of turmeric, for 2-3 minutes.
Add oil to a large wok. Add cloves, peppercorns and onions, and fry till light brown. Reduce heat and add green pepper and baby corn, fry for 2 minutes.
Stir soya in soy sauce and vinegar. Add boiled Pearl Pishori Rice and mix.
Add salt, pepper and chopped tomato, stir for a few minutes.