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Corn Capsicum Pulao

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  Rice 1 1⁄2 Cup (24 tbs), picked washed and soaked
  Ears of corn 2 Large
  Cooking oil 3 Tablespoon
  Black cardamom 1 , pounded
  Cumin seeds 1 Teaspoon
  Onion 3 , sliced
  Ginger 1⁄2 Inch, ground
  Canned carrots 2 , scraped and cut in thin slices (If You Can Get Good Quality Ones)
  Capsicum 1 Large, ribbed and chopped
  Salt To Taste
  Pepper To Taste

Boil the corn in about 4 cups of water till tender.
This is most conveniently done in the pressure cooker.
After the cooker reaches maximum pressure, it takes 15-20 minutes, depending on how soft or hard the corn is.
Reserve the water in which the corn has been cooked and , remove the kernels from the ears.
Keep aside.
In the pan, heat the oil.
Add the cardamom and fry for a few seconds.
Add the cumin seeds and fry ill they stop spluttering.
Add the onions and ginger and fry till golden brown.
Add the salt, vegetables and corn.
Fry for a few seconds.
Add 3 ps of the liquid in which the corn was cooked and the rice.
If the liquid falls short add water to make it 3 cups.
Raise heat till the liquid startsboiling and reaches the level of the rice, then reduce heat, cover the pan tightly, put the tava underneath and let it cook for 25-30 minutes.
Open the pan, check that the rice is cooked, then fluff up| gently with the back of a spoon.

Recipe Summary

Difficulty Level: 
Main Dish

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Corn Capsicum Pulao Recipe