Capsicum corn pulao or how to prepare capsicum corn pulao
Capsicum corn pulao is a nutritious dish made with corn and spices.This is an easy to prepare pulao with few ingredients, a perfect lunch box dish for kids, sure they like this dish which will be a colorful and aromatic rice variety.
Ingredients:
Rice – 2 cup [jeera samba/basmati rice]
Onion – 1 cup
Capsicum – mix of all colors each 1 cup
Sweet corn – 1 cup
Ginger, garlic, green chilly paste – 1 tbs
Clove – 4
Cinnamon- 2 pieces
Bay leaves – 2 no’s
Ealachi – 2 no’s
fennel seeds – 1/2 tsp
Mint leaves – 1 cup chopped
Coriander leaves – 1 cup chopped
Coriander powder – 1 Tsp
SaTspto taste
oil to fry.
Method:
Heat oil in a heavy bottomed vessel/ casserole, when it is hot add bay leaves, cloves, cinnamon, cardamom fry for a while, fry for a while, stir-fry, add chopped onions fry till it is translucent.
Add ginger garlic green chilly paste fry till the raw smell goes, then add mint leaves and coriander leaves, fry for a while,
Add chopped capsicum and corn, mix all together fry for a while,
Add coriander powder mix altogether
Add washed and drained rice fry for a while and add 3 and a half cup of water for 2 cups of rice.Add salt to taste, bring it to boil in a high flame
When it starts boiling make a low flame and cover the lid of the casserole for 15 minutes keep mixing in between [so that the masala mix with entire rice].cook till it is done turn off the flame, transfer the dish to a serving dish.
Capsicum corn pulao is ready to be served.
Note – If you cook pulao in jeera samba rice no need of soaking the rice, if you prepare with basmati, soak rice for 15 min, drain out the water.
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every one be able to effortlessly understand it, Thanks a lot.
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