⅓cupbasmati rice/any long grained ricepressure cook in 2/3 cup water, few drops of ghee and salt
1medium sized onionfinely chopped
⅓cupcornboiled
½cupchopped capsicum/bell peppersred/green/yellow or any of the combinations
Tempering and other ingredients
1teaspoonoil
1teaspoonbutter
1bay leaf / tej patta
2cloves/ lavang
2elaichi/cardamom
1inchcinnamon / dalchini
½ - 1green chilicut into pieces or finely chopped
½teaspooncumin seeds/jeera
pinchof hing/asafoetida
8-10cashews
¼teaspooncoriander powder/dhania powder
¼teaspooncumin/jeera powder
¼teaspoongaram masala powder
½-1teaspoonlemon juice
salt to taste
Instructions
Wash and soak rice for 15-20 mins.
Cook rice in pressure cooker alongwith water, salt and few drops of ghee. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
Don’t insert a spoon or fork in the rice, when it’s hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
Heat oil and butter in a non-stick pan and add bay leaf, cloves, cinnamon stick and cardamom. Saute for a minute. Cook on a medium flame.
Now add jeera. Once it splutters, add green chilli, hing and chopped onions. Sprinkle some salt and saute for 2-3 minutes.
Now add mixed chopped capsicum and sauté for 2-3 minutes.
Then add boiled corn and cashews. Mix and sauté for 2 minutes.
Now add all the spice powders - dhaniya powder, jeera powder, garam masala powder and salt (be careful while adding salt, as we have already sprinkled salt while frying onions). Stir and cook for 2-3 minutes.
Add the cooked rice and mix well till the rice gets coated with the spices.
Switch off the flame and add lemon juice. Mix and serve it with raita/ plain curd/ kadhi and roasted papad. And our pulao is ready.
Video
Notes
You can adjust the quantity and proportion of corn and capsicum as per your liking.