March 8, 2013

Corn & Capsicum Pulao

Another tasty pulao with mild flavors. With spicy pepper-cauliflower gravy on the side, you can't think of a better combo for the weekend brunch! The great mix of flavors from corn, mint & coriander makes this pulao simply irresistible.

Amazingly quick & easy to make, this wholesome meal is a real crowd-pleaser of all ages. VJ was double 'thumbs up' for the spicy combo (corn pulao + pepper-cauliflower gravy) and no complaints from my daughter either! My little one, being a corn lover, was all ga-ga over the corn pulao.

Basic Info
Complexity - Medium
Prep time - 20 mins
Cook time - 20 mins
Serves - 3-4

Rice - 1.25 cups
Water - 1.25 cups
Onion - 1 no
Bell pepper - 2 nos (1 yellow + 1 orange (or) whichever available)
Corn - 2 cups (3 corns)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Oil - 3 tbsp
Salt - 2 tsp + a pinch

Dry Masala
Poppy seeds - 1 tsp
Fennel seeds - 1 tsp
Star anise - 1 no
Bay leaf - 1 no
Cinnamon stick - 1 inch
Cloves - 3 nos
Cardamom - 2 pods

To Grind
Whole Cashews - 10 nos
Tomatoes - 1 no (Medium sized)
Ginger - 1 inch
Garlic - 2 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Green chillies - 1 no
Garam masala powder - 1/2 tsp

Wash rice and soak in water for atleast 30 mins. Grind all the ingredients given under 'To Grind' into a fine paste without adding water and set it aside.

Heat oil in a pressure pan, fry all the ingredients under 'Dry Masala' for a min. To this, add onion, bell pepper and saute until onion becomes translucent. Now, add the ground paste and saute for 2 mins. Add corn, red chilli powder, coriander powder, turmeric powder, salt and saute for 2 more mins. 

Drain the water completely out of rice. Finally, add rice & water, give it a nice mix and pressure cook upto 1 whistle.

Enjoy this mild, flavorful sweet corn pulao with a spicy gravy & raitha.

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