Capsicum and Corn Pulao

I had two capsicums (Bell Peppers) left after making Mirchi ka Salan the other day, so I thought of using them in pulao. I also added some frozen corn in the pulao to get some added color. Here is the recipe for Capsicum Corn Pulao.

Ingredients:

For the Rice:
2 Cups Rice
Salt to Taste
4 Cups Water

For the Vegetables:
2 Teaspoon Ghee or Unsalted Butter
2 Pinches Asafoetida
2 Cloves
2 Green Cardamom Pods, Optional
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Bay Leaves, Optional
3-4 Curry Leaves
2 Chili Peppers, Slit Length Wise
2 Bell Peppers, Cut into Small pieces (You Can Mix Up Different Colored Peppers For More Color)
1 Cup Frozen Corn Kernels
2 Teaspoon Biriyani Pulao Masala (Or any other Garam Masala you like)

Method:

For the Rice:
I used rice cooker, so I just put the rice in the cooker, and added the required amount of water for 2 cups, which is marked on the cooker. If you are making the rice in a pan, then combine 2 cups rice with 4 cups water. Cook it at high flame till it comes to a boil. After a boil, turn the heat to low, and cover with a lid. Let it cook for 15-20 minutes. Do not stir the rice while it is cooking. After 15-20 minutes, lift the lid once and check the rice for doneness. If the rice is done, and if there is some more water remaining, then turn on the flame to medium high to burn off the water.

For the vegetables:
While the rice is cooking, heat the ghee in a pan. When it is hot, add the cardamom, coves, slit chilies, bay leaves and the mustard seeds. When the seeds start spluttering, add the cumin seeds, and curry leaves and asafoetida. Cook for a minute, and then add the peppers and the corn kernels and the garam masala. Add some salt per your taste. Stir and cook for 10-15 minutes at medium flame. I like the crunch of peppers, so I didn’t cook them until they were completely soft. You can cook them per your preference.

Once the rice is done and still hot, add the masala vegetables to it, and mix well. Serve hot with chilled boondi raita.

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