Baby corn and Capsicum Pulav

This baby corn capsicum pulav is very easy to prepare and kids will enjoy this rice for their lunch box. The rice is flavoured with coconut milk, whole garamasala and little ginger garlic paste. The capsicums are fried with little ghee and finally added to the rice.





Prep time  : 15 minutes
Cook time  : 15 minutes
Total time : 30 minutes
Serves  : 2


Ingredients 

  •     1 cup basmati rice
  •     5 baby corn
  •     1 small capsicum sliced
  •     2 green chillies
  •     1 onion thinly sliced
  •     1 tsp ginger garlic paste
  •     1 Cup coconut Milk
  •     1/2 cup water
  •     2 cinnamon
  •     2 cloves
  •     2 cardamom
  •     1 bay leaf
  •     7 cashew nuts
  •     few coriander leaves
  •     2 tbsp ghee
  •     1 tbsp coconut oil
  •     salt 
Cooking Directions
  1. Cut the baby corn into small finger size pieces. Wash and soak the rice for 10 minutes. After 10 minutes, drain the water completely.
        
  2. Heat 2 tbsp ghee and 1 tbsp oil in pressure cooker. Add the whole garammasala one by one. Next, add the sliced onions and green chillies.
        
  3. When the onions turn light golden brown, add the ginger garlic paste. Stir it continuously for 2 minutes.
        
  4. Then add the baby corn and fry a little. Next, add the rice and stir it for a few seconds. Mix well and add 1 cup coconut milk and 1/2 cup of water. Then add the required salt and keep in low flame. Close it with the lid and pressure cook for 1 or 2 whistles.
        
  5. Heat a tsp of ghee in pan and fry the cashew nuts till goldenbrown and transfer it to a plate. Then add the sliced capsicum and fry for 2 minutes and add it to the rice. Gently mix the rice and add the coriander leaves and fried cashews to it. 

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