Corn Capsicum Pulao
|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|
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.
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.