How to make Corn and Capsicum Pulao -
Dotted with yellow and green, this pulao is also very appetising.- Corn and Capsicum Pulao is another variant of vegetable pulao, but it has more corn and mixed bell peppers added. You can use any of the bell peppers – red, green, yellow or may even choose any two or use a combination of all three peppers – choice is yours.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn kernels (मकई के दाने), Green capsicum (हरी शिमला मिर्च )
Cuisine : Indian
Course : Rice
For more recipes related to Corn and Capsicum Pulao checkout Corn And Spinach Rice, Corn And Pumpkin Pulao, Corn and Spinach Risotto. You can also find more Rice recipes like Brown Rice Biryani With Chutney Chicken, Pan Fried Rice, Rice In Lotus Leaf, Chilli Chicken Tomato Pulao.
Corn and Capsicum Pulao Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Corn and Capsicum Pulao Recipe
Corn kernels boiled ¾ cup
Green capsicum cut into small pieces 1 medium
Basmati rice soaked for 30 minutes and drained 1½ cups
Oil 1 tablespoon
Black peppercorns 5-6
Cloves 4-5
Cinnamon 1 inch
Green cardamoms 3-4
Ginger-garlic paste 1 tablespoon
Onion sliced 1 medium
Salt to taste
Turmeric powder ¼ teaspoon
Green chilli sliced diagonally 1
Tomato cucumber raita to serve
Method
Step 1
Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, green cardamoms and ginger-garlic paste, mix and sauté for 30 seconds.
Step 2
Reduce heat, add onion and sauté till golden. Add rice and sauté for 2 minutes.
Step 3
Heat 3 cups water in a microwave for 1 minute.
Step 4
Add corn kernels and half the capsicum and mix. Add salt and turmeric powder and mix well.
Step 5
Increase heat, add hot water, mix, cover and cook for 7-8 minutes or till rice is half done.
Step 6
Add remaining green capsicum and green chilli, mix, cover and cook for 2 minutes or till the rice is done.
Step 7
Serve hot with tomato-cucumber raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
