Corn and Capsicum Pulao

This recipe came to my mind when I was making Kadai Paneer. There were some leftover capsicum and some sweet corn kernels in the fridge. And I decided to make a mixed pulao with it. This recipe is quite basic and had a mild flavour, capsicum being the most prominent one. It pairs really well with curries that are packed with flavour, like Kadai paneer.

All you need to do is saute some cumin and ginger garlic paste in ghee or olive oil. Add in the onions and saute till translucent

Follow with capsicum and corn, one by one.

Finally, add in the cooked rice and season with salt. Let it cook for about 5 minutes.

Recipe:

Cumin seeds- 2 teaspoons
Ginger garlic paste- 1.5 teaspoon
Onions- 1 medium, chopped
Capsicum- 1/2 cup, chopped
Sweet corn kernels- 1/4 cup
Cooked rice- 2 cups
Salt- to taste

  1. All you need to do is saute some cumin and ginger garlic paste in ghee or olive oil. Add in the onions and saute till translucent
  2. Follow with capsicum and corn, one by one. Saute for a minute after adding each
  3. Finally, add in the cooked rice and season with salt. Let it cook for about 5 minutes.

Try it with-Easy Kadai Paneer,  Mughlai PaneerSpicy Malai Kofta
Accompanied by- Pineapple saladChatpata Papad Churi MasalaPickled onions

3 thoughts on “Corn and Capsicum Pulao

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