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.
