Corn Capsicum Pulao

Corn Capsicum pulao is a simple, elegant and flavorfu and nutritious dish andeasy to make and which is very easy to prepare. The herbs and spices make it a very aromatic dish, with the added goodness of corn and capsicum.. It is a quick one pot meal and another variant of vegetable pulao. 

Ingredients:

Basmati rice- 1 cup

Water- 2cups

Cardamom (Elaichi) Pods/Seeds-2

Bay leaves (tej patta) -1

Whole Black Peppercorns-2

Ghee /Butter- 2 tbsp

Sunflower Oil – 1 tbsp

Cumin seeds (Jeera) – 1 tsp

Onion – 1 chopped

Garlic ginger paste- 1 tsp

Green chilli – 2

 Sweet corn – 1 cup (boiled)

Peas- 1 cup(boiled)

Capsicum sliced- 1cup  

Coriander Powder (Dhania) ½ tsp

Cumin powder (Jeera) – ¼ tsp

Turmeric powder- ¼ tsp  

Red Chilli powder – 1 tsp

Garam masala powder – 1 tsp

 Homemade tomato puree – 1 cup

Coriander Leaves – 1 tbsp chopped

Salt – as per taste

Method:

1.Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.

2.Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).

3.Fry till the spices release their aroma and then add the salt and boil till the rice is cooked fully. Keep the rice aside.

4.Heat oil in a heavy bottomed pan. Add cumin seeds to the oil and when cumin seeds start to splutter, add ginger-garlic paste, green chilli and the onion sauté it till it turns golden brown.

5.Now, add the capsicum and cook for a few minutes. Do not overcook the capsicums.

6.Now, add the dry spices, start with cumin seeds powder, coriander powder, red chilli powder, turmeric powder and garam masala powder. Let it cook for about 2 minutes.

7.Then add boiled corn, peas and salt. (Remember we have added salt to the rice, so add salt accordingly) 

8.Let it cook for 2 minutes. Stir in corn, peas and capsicum in the pan and sauté them for 5-6 minutes.

9.After sautéing them add tomato puree, Mix thoroughly and cook it until everything gets blended well.

 10.Now spread a layer of rice in a pan, then spread a layer of vegetable masala.

11.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. or you can bake 180degree celicious for 5 to10 min.

12.Once done, take it out and it is ready to be served. Garnish with chopped coriander leaves and Serve hot with any raita of your choice.