Here is the recipe to make corn capsicum pulao !
Preparation Time: 15 minutes(Not including rice soaking time)
Cooking Time: 15 minutes
Serves: 1 person
INGREDIENTS:
Basmati Rice - 1/2 cup
Capsicum - 1 no
Sweet corn - 1/2 cup
Onion - 1/2 cup chopped
Tomato(optional) - 1 medium sized
Ginger,garlic and green chilli paste - 1 tablespoon
Garam masala -1/2 teaspoon
Cumin seeds - 1 teaspoon
Whole black pepper - 4 to 5 no.s
Cinnamon stick - as required
Clove -3 no.s
Star anise - as required
Oil - 2 tablespoon
METHOD:
1. Soak basmati rice in cold water for 30 minutes. Cut capsicum,tomato and onion in to small pieces. Prepare ginger,garlic and green chilli paste.
2. In a pressure cooker, add 2 teaspoon of oil. Then add cumin seeds, pepper,cinnamon,cloves and star anise.
3. Now add onions and fry till they change color. You can add a pinch of salt.
4. Now add ginger ,garlic and green chilli paste and fry for another minute , till the raw smell is gone.
5. Now add chopped capsicum,sweet corn and tomato. Also add required salt and garam masala.
6. Now add soaked and drained basmati rice to the veggies and mix gently. Add 1 cup water and close the lid. Cook in medium flame for two whistles and switch off. Let the pressure settle itself.
7. Serve with any dal or dry curry of your choice.
NOTES:
1. If you forgot to soak rice prior, you can cook in high 1 whistle and then in medium flame for 4 whistles and switch off the stove and let the pressure settle. This will give a grainy textured pulao.
2. If you want to the pulao to look more white in colour , you can add equal quantities of milk and water to cook. For example, for 1/2 cup basmati rice, you can add 1/2 cup of milk and 1/2 cup of water.
3. SEE ALSO: Vegetable sambar rice, Veg fried rice, Tomato pulao
Preparation Time: 15 minutes(Not including rice soaking time)
Cooking Time: 15 minutes
Serves: 1 person
INGREDIENTS:
Basmati Rice - 1/2 cup
Capsicum - 1 no
Sweet corn - 1/2 cup
Onion - 1/2 cup chopped
Tomato(optional) - 1 medium sized
Ginger,garlic and green chilli paste - 1 tablespoon
Garam masala -1/2 teaspoon
Cumin seeds - 1 teaspoon
Whole black pepper - 4 to 5 no.s
Cinnamon stick - as required
Clove -3 no.s
Star anise - as required
Oil - 2 tablespoon
METHOD:
1. Soak basmati rice in cold water for 30 minutes. Cut capsicum,tomato and onion in to small pieces. Prepare ginger,garlic and green chilli paste.
2. In a pressure cooker, add 2 teaspoon of oil. Then add cumin seeds, pepper,cinnamon,cloves and star anise.
3. Now add onions and fry till they change color. You can add a pinch of salt.
4. Now add ginger ,garlic and green chilli paste and fry for another minute , till the raw smell is gone.
5. Now add chopped capsicum,sweet corn and tomato. Also add required salt and garam masala.
6. Now add soaked and drained basmati rice to the veggies and mix gently. Add 1 cup water and close the lid. Cook in medium flame for two whistles and switch off. Let the pressure settle itself.
7. Serve with any dal or dry curry of your choice.
NOTES:
1. If you forgot to soak rice prior, you can cook in high 1 whistle and then in medium flame for 4 whistles and switch off the stove and let the pressure settle. This will give a grainy textured pulao.
2. If you want to the pulao to look more white in colour , you can add equal quantities of milk and water to cook. For example, for 1/2 cup basmati rice, you can add 1/2 cup of milk and 1/2 cup of water.
3. SEE ALSO: Vegetable sambar rice, Veg fried rice, Tomato pulao
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