Padhuskitchen


Corn Capsicum Pulao (Rice)-Easy Pulao Recipe

by 18 Comments

This pulao is very easy to put together and tastes great.  I love one pot meals very much as it is so easy to prepare and is a complete meal by itself. This is one of the most simplest pulao recipe next to jeera pulao. This is great for small get-togethers and parties. It not only looks colorful but is also very healthy. Kids will love it for sure. It also makes a perfect lunch box recipe. Today we are going to learn how to make Corn Capsicum Pulao with step wise pictures.

Corn Capsicum Pulao

How to make Capsicum Sweet corn pulao (layering method)

Prep time – under 10 mins
Cook time – under 20 mins
Serves – 2

Ingredients needed

Basmati rice – 1 cup
Onion – 3/4 cup chopped
Capsicum (mix of all colors)- 1 cup
Corn kernels – 3/4 cup
Ginger – 1 inch piece finely chopped
Garlic – 3-4 cloves (minced)
Green chilli – 1 finely chopped
Garam masala powder – 1/2 tsp
Chilli powder -1/2 tsp

For the seasoning

Oil -1 tbsp
Cumin/jeera seeds -1 tsp
Bay leaf – 1

Preparation

Wash and soak basmati rice for 20 minutes. Drain the water completely. Fry the rice in a tsp of butter for a few minutes. Cook rice adding 2 cups of water, little salt, 1 clove and a small piece of cinnamon. This is just to add flavor to the rice and it is optional.

Cook corn kernels adding little salt till soft. You can use any corn. I have used American sweet corn.

Method

Heat oil, add cumin seeds, bay leaf, when cumin sizzles, add chopped onions, ginger, garlic, green chilli and saute until onions turn translucent.

The add capsicum, garam masala, chilli powder and cook for a few minutes.Do not over cook the capsicums.

how to make corn capsicum rice

Add cooked corn and salt needed. (remember we have added salt to the rice and corn, so add salt accordingly)

Simmer and cook for a few minutes until everything gets blended well.

Now we will do the layering –

Spread a layer of rice in a pan, then spread a layer of vegetable masala.

easy corn pulao recipe

Then spread the second layer of rice and top it with the remaining vegetable masala. Cook covered in low flame for 4-5 minutes, gently mix everything and serve hot with any raita of your choice.

capsicum corn rice
Note – In case if you are cooking the rice in pressure cooker, just mix the cooked rice with the masala, cook for 2-3 minutes in low flame so that the masala gets incorporated well with the rice and then serve hot.

The above method is just to show you the layering method.

It can be done if a jiffy if you have cooked rice ready. You can use leftover rice also for this though I personally do not like it.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

Related posts:

Indian Recipes for Lactating Mothers-Food to increase Milk Supply in Lactating mothers
Barley Spinach Khichdi-Barley Recipe-Healthy Lunch Ideas
Dibba Rotti Recipe-Minappa Rotti-Andhra Special
Brinjal Rice/vangi bath/kattirikai sadam (Main course)




Reader Interactions

Comments

  16. anu

    Hi Padhu.. I have a basic question.. How do you get to know which dish requires ginger-garlic paste and which one needs the minced ginger and garlic? Is it just through experiments?

    Reply

  17. Vish

    I was looking for some rice recipes with capsicum..thanks to you!
    Made this one with regular rice and everyone loved it..
    Thanks so much Padhu..

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *