CAPSICUM & CORN PULAO

Sundays are variety rice days in our house. So i try my hand on different type of rice dishes most of the Sundays. Today i had frozen corn & capsicum in the kitchen. So decided to try my hand on this dish.

Preparation Time: 15 mts Cooking Time: 20 mts Serves: 2-3

Ingredients:

Basmathi rice - 1 cup

Capsicum - 150 gms

Frozen sweet corn - 100 gms

Green chilies - 2 nos

Big onions - 2 nos

Cinnamon - 1 inch piece

Cloves - 2 nos

Black cardamon - 1 no

Tej patha (birinji elai ) - 1 no

Ginger garlic paste - 1 tsp

Refined oil - 2 tbsp

Ghee - 2 tbsp

Salt - to taste

Method:

Wash the rice, drain it & keep aside. Chop the onions in to thin pieces. Cut the capsicum in to thin strips. Slit the green chilies. Heat the oil & the ghee in a frying pan. Add the cinnamon, cloves, cardamon & tej patha & fry them. Add the onions & chilies & fry them till the onion is pale in colour. Add the capsicum & corn & fry for some more time. Add the ginger garlic paste & fry till the raw smell goes off. Then add the rice & fry. The water from the rice should evaporate & it should start leaving the sides of the pan. Then add 1 1/2 cups of water & enough salt. Cook it in a cooker or a rice cooker. Capsicum & corn pulao is ready.

Variations:

The same type of pulao can be done with carrot, beans, peas, cauliflower etc.

Tips:

1. 
   
   
   Always make sure that the rice is just immersed in the water. That will be the right amount of water.
2. We can add some garam masala powder to the pulao to enhance the masala flavour.
3. As frozen corn is sweet, we can grind the chilies & add it while frying the onions. This will give some spice to the pulao.
4. Instead of water, we can make it a mix of either milk & water or coconut milk with water. This will give the pulao a rich taste.
   
   

Taste it & enjoy.