April 19, 2013

Corn Capsicum Pulao

Basmati Rice - 1 cup
Cooked Corn - 1 1/2 cup
Capsicum - 1/4 cup (chopped)
Onion - 1 (sliced)
Ginger garlic paste - 1 tsp
Salt to taste
Milk - 3 tbsp
Ghee - 2 tbsp

Grind to powder:
Coriander seeds -1 tsp
Cumin seeds - 1 tsp
Black Pepper - 1 tsp
Cardamom - 4
Whole red chillies - 3
Aniseed - 1 tsp


  • Dry roast the masala ingredients, cool and grind to make fine powder. 
  • Heat ghee in a pan, add sliced onions and fry till it becomes golden brown. Add ginger garlic paste and fry for 1 minute.
  • Add cooked corn and half of  the masala powder and cook on low flame for 15 minutes.
  • In another vessel, boil the rice in plenty of water adding a little salt. When the rice is 3/4th done, drain the excess of water from rice and keep aside.
  • In another pan, heat 1 tbsp of oil in a  pan, add shredded capsicum, and the remaining masala powder and little salt.
  • Fry them for 5 minutes in medium flame and remove from fire.
  • In thick bottom vessel, spread 1 tbs of oil then spread half of cooked rice then capsicum  then last of all cooked corn.
  • Top it again with remaining rice. Pour milk over it and close the lid. Cook on low flame for about 10-15 minutes or till done.
  • Serve hot.

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