- Rice – 100gms (1/2Cup)
- Water (To Cook Rice) – 215gms (1/2Cup+3/4 of 1/2Cup)
- Use as much water generally required cooking the variety of rice you use
- Sweet Corn – 120gms (1/2Cup+1/8Cup)
- Water (To Cook Corn) – 15ml
- Capsicums – 2 (200gms)
- Onion – 1 (80gms)
- Garlic – 1 (2gms)
- Green Chilies – 3 (4gms)
- Cumin Seeds – 1/2tsp
- Salt – To Taste (1/4+1/8tsp)
- GaramMasala Powder – 1/8tsp
- Oil – 1 3/4tsp
Take rice into a bowl and add water. Wash the rice well and discard the water. To the washed rice add the measured water to cook rice. Place the rice bowl in pressure cooker and cook on high flame. After first whistle lower the flame and cook for 15 minutes. After 15 minutes switch off the flame and allow the pressure cooker to cool by itself. Now remove the rice bowl from pressure cooker and using a fork transfer and spread the cooked rice in a plate. Using a fork would not make the rice mushy.
Take a microwave safe bowl and add the sweet corn. Add 15ml water to the corn and place the bowl in microwave oven partially covering it with lid. Cook the corn on high power for 5 minutes and allow one minute standing time before removing the bowl from oven.
Wash capsicums well. Take the capsicums and cut near the stalk and remove the seeds. Cut the capsicums into medium sized pieces and keep them aside in a plate.
Wash the green chilies and remove their stalks. Chop the green chilies finely and place them in a plate.
Heat a pan and add oil to it. When oil is hot add cumin seeds and finely chopped green chilies. Fry the ingredients for few seconds and add the finely chopped garlic. Fry stirring the ingredients on low flame, till garlic pieces start changing color. Then add the sliced onions and fry stirring till they turn translucent. Then add capsicum pieces and mix well. Cover the pan and cook on medium flame for one minute. Remove the lid and stir once. Again cover the pan and cook on medium flame for one more minute. Stirring in between ensures frying the vegetables without burning.
Remove lid, mix well and add the cooked corn. Mix well and add salt. Mix again and cook covered on low flame for 2 minutes. Remove the lid and stir well and garam masala powder. Mix again and add cooked rice. Mix thoroughly and cook covered on low flame for one minute so that rice get the flavor of vegetables and the spices added. Remove lid and mix once before transferring the prepared rice on to a serving plate. Serve hot as it is or with any gravy vegetable and raita.
Use as much water to cook the rice as needed depending upon the variety of rice used regularly. Similarly cook the rice as per the need as done daily.
Do not use more of green chilies, garlic and garam masala powder to flavor the rice---they should just enhance the flavor but not overpower the natural flavor of capsicums and sweet corn.
Cook capsicums and sweet corn to the extent of removing the rawness---they should retain the crunch.
Rice may be cooked in different ways---using a pressure cooker, rice cooker or on a stove top---for detailed method watch another movie named “Plain rice” in my website.
After cooking rice, immediately transfer and spread it in a plate, using fork, to have a grainy texture.
Do not grind the green chilies and garlic as it changes the taste entirely.
The taste of this rice dish comes from the crunchy capsicums and the sweet tasting corn. It can be served as it is to enjoy the flavor.
With less spices and natural flavor this rice dish can be enjoyed by all age groups.
Remember to serve this dish always warm/hot. It can be reheated in microwave if prepared early for the party.
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