Corn capsicum Pulao Recipe

Corn capsicum Pulao Recipe


Basmati rice - 1 cup
Onion - 3/4 cup chopped
Fresh Capsicum (mix of all colors)- 1 cup
Corn kernels - 3/4 cup
Ginger - 1 inch piece finely chopped
Garlic - 3-4 cloves (minced)
Green chilli - 1 finely chopped
Garam masala powder - 1/2 tsp
Chilli powder -1/2 tsp

Preparation -Step1

Wash and soak basmati rice for 20 minutes. Drain the water completely. Fry the rice in a teaspoon of butter for a few minutes. Cook rice adding 2 cups of water, little salt, 1 clove and a small piece of cinnamon. This is just to add flavor to the rice and it is optional.Cook corn kernels adding little salt till soft. You can use any corn. I have used American sweet india we normally get baby corn any corn is fine

Preparation -Step 2
Heat oil, add cumin seeds, bay leaf, when cumin sizzles, add chopped onions, ginger, garlic, green chilli and saute until onions turn translucent.Then add capsicum, garam masala, chilli powder and cook for a few minutes.Do not over cook the capsicums.Add cooked corn and salt needed. (remember we have added salt to the rice and corn, so add salt accordingly).Simmer and cook for a few minutes until everything gets blended well.
Preparation -Step3 Layering
Spread a layer of rice in a pan, then spread a layer of vegetable masala.
Then spread the second layer of rice and top it with the remaining vegetable masala. Cook covered in low flame for 4-5 minutes, gently mix everything and serve hot with any raita of your choice.
In case if you are cooking the rice in pressure cooker, just mix the cooked rice with the masala, cook for 2-3 minutes in low flame so that the masala gets incorporated well with the rice and then serve hot.The above method is just to show you the layering method.It can be done if a jiffy if you have cooked rice ready.
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