Sunday, April 17, 2016

Corn And Capsicum Satvik Pulav.

Corn And Capsicum Satvik Pulav ....... A simple but great in taste pulav ..... light on stomach prepared usually during Pooja Days or festival Days ........

Wash and soak 3 cups of basmati / jeera rice in plenty of water for 30 minutes. Wash again and put it in a colander for the excess water to get completely drained off.

Wash and cut into small pieces 2 large sized green capsicums. Keep this ready aside.

Wash and keep aside 2 cups of corn kernals ready aside.

Put the drained rice in a pressure cooker pan with 1 tblsp of ghee and salt to taste. Add 5 cups of water, cover with the lid and pressure cook to 3 whistles. Let the pressure drop on its own. Remove the lid and let the steam pass off. Let the rice cool a bit. 

Heat 2 tablsp of ghee in a thick bottomed pan. Once the ghee has melted lower the heat and add in the whole garam masala one by one … 1 tsp pepper corns, 1 tsp jeera, ½ tsp mustard seeds, 8-10 curry leaves and fry for a minute or two. Now add in the chopped capsicums and corn kernals. Mix well adding salt to taste and cover with a lid and cook till 80% done. 

Now add in freshly squeezed juice of 1 lemon and the cooked rice and mix well. Do not put pressure while mixing lest the rice will break up of the pulav will get mushy. Go about the mixing proceedure very gently. Cover and let cook on low heat for 5 – 10 minutes or till done. The room get filled with a pleasant corn aroma when the pulav gets done. Remove from heat.

Serve the pulav with any accompaniment of your choice. This is a bland and satvik pulav usually prepared in my home during pooja or festival days as we avoid onions, garlic and non veg. dishes on the day. You can serve this with Dalitoy ie A spiced tuvar dal too. I prepared bhendi kurkuri as an side dish also along with this pulav and the combination went well. 

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