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
