How to make Corn and Capsicum Pulao  

Dotted with yellow and green, this pulao is also very appetising.- Corn and Capsicum Pulao is another variant of vegetable pulao, but it has more corn and mixed bell peppers added.

Recipe

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Corn and Capsicum Pulao Recipe

• Corn kernels boiled ¾ cup
• Green capsicum cut into small pieces 1 medium
• Basmati rice soaked for 30 minutes and drained 1½ cups
• Oil 1 tablespoon
• Black peppercorns 5-6
• Cloves 4-5
• Cinnamon 1 inch
• Green cardamoms 3-4
• Ginger-garlic paste 1 tablespoon
• Onion sliced 1 medium
• Salt to taste
• Turmeric powder ¼ teaspoon
• Green chilli sliced diagonally 1
• Tomato cucumber raita to serve

Method

Step 1

Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, green cardamoms and ginger-garlic paste, mix and sauté for 30 seconds.

Step 2

Reduce heat, add onion and sauté till golden. Add rice and sauté for 2 minutes.

Step 3

Heat 3 cups water in a microwave for 1 minute.

Step 4

Add corn kernels and half the capsicum and mix. Add salt and turmeric powder and mix well.

Step 5

Increase heat, add hot water, mix, cover and cook for 7-8 minutes or till rice is half done.

Step 6

Add remaining green capsicum and green chilli, mix, cover and cook for 2 minutes or till the rice is done.

Step 7

Serve hot with tomato-cucumber raita.