To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!
serves:2-3
2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.
3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.
4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.
5. Strain the soaked basmati rice and add it to the above pan.
6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.
7. Now transfer the content of the pan to a vessel for pressure cooking.
10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.
11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.
12. Add the sauteed Capsicum to the cooked rice and mix gently.
13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.
serves:2-3
Ingredients
- Basmati Rice-1.5 cups
- Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
- Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
- Onion-2 medium sized (Cut length wise)
- Mint Leaves-fistful (finely chopped)
- Ginger garlic paste-1 tbsp
- Green Chili-2
- Ghee-2 tsp
- Salt to taste
Masala Ingredients
- Cloves-3
- Cinnamon stick-2
- Bay leaf-1
- Star anise-2
- Green Cardamom-3
- Black Cardamoms-2
- Fennel Seed-1 tsp
- Cumin Seeds - 1 tsp
- Mace/Japathri -2
Method
1. Rinse well and soak the Basmati rice for 30 minutes in water.2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.
3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.
4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.
5. Strain the soaked basmati rice and add it to the above pan.
6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.
7. Now transfer the content of the pan to a vessel for pressure cooking.
10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.
11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.
12. Add the sauteed Capsicum to the cooked rice and mix gently.
13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.
No comments:
Post a Comment