New Update
/sanjeev-kapoor/media/post_banners/9b353b2970f606ea73f9a98e95e333942fc85099b2c311a9aa8bd335efceab26.jpg)
Main Ingredients | Corn kernels, Green capsicum |
Cuisine | Indian |
Course | Rice |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Corn and Capsicum Pulao
- ¾ cup Corn kernels boiled
- 1 medium Green capsicum cut into small pieces
- 1½ cups Basmati rice soaked for 30 minutes and drained
- 1 tablespoon Oil
- 5-6 Black peppercorns
- 4-5 Cloves
- 1 inch Cinnamon
- 3-4 Green cardamoms
- 1 tablespoon Ginger-garlic paste
- 1 medium Onion sliced
- to taste Salt
- ¼ teaspoon Turmeric powder
- 1 Green chilli sliced diagonally
- to serve Tomato cucumber raita
Method
- Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, green cardamoms and ginger-garlic paste, mix and sauté for 30 seconds.
- Reduce heat, add onion and sauté till golden. Add rice and sauté for 2 minutes.
- Heat 3 cups water in a microwave for 1 minute.
- Add corn kernels and half the capsicum and mix. Add salt and turmeric powder and mix well.
- Increase heat, add hot water, mix, cover and cook for 7-8 minutes or till rice is half done.
- Add remaining green capsicum and green chilli, mix, cover and cook for 2 minutes or till the rice is done.
- Serve hot with tomato-cucumber raita.
Advertisment