Corn Capsicum Pulao

Ingredients:
basmati rice             : 2 cup
capsicum                 : 3 small of different colours
corn kernels             : 1 cup
garlic -garlic paste    : 1 tspn                 
Vegetable stock        : 1 cube 
greenchillies chopped: 4 (as required)
onion                       : 2 medium (sliced along the length)
oil                            : 3 tbspn
Ghee/clarified butter : 1 tbspn

Garam masalas: 
1  tspn shahi jeera
4  cloves
1  bay leaf
2" cinnemon stick
2  brown cardamon 
6  pepper corns
2  javetri/ mace


Method:

• Wash the rice, drain water n keep aside for 30 mins
• Slice the capsicum into long pieces and saute it in little oil. The capsicum should be nicely roasted(not cooked) so saute on high. Add little salt n pepper, keep aside
• Heat oil in pressure cooker vessel, once the oil is hot add all the garam masalas. saute for a minute
• Add sliced onions and green chillies, fry nicely till onions turn golden brown (takes about 8-10 mins)

• Then add the rice grains, fry it on medium high heat for few mins
• Add the corn kernels and add about 2 1/2 cup of water. Stir n ckeck for salt and chilly. Pressure cook for 1 whistle(or until done)

• Then open the lid. Add ghee and pluff up the rice grains gently with a fork

• Lastly add the roasted capsicum and gently mix thoroughly

• Serve hot with any raita.

Preparation and Cooking time- 45 mins

Serves 3