Corn Capsicum Pulav / குடமிளகாய் சோள புலாவ்

Corn Capsicum Pulav 

குடமிளகாய் சோள புலாவ்

Ingredients:

Basmati Rice / Fragrant Rice ( பாசுமதி அரிசி) - 1 cup

Red Capsicum ( சிகப்பு குடமிளகாய்) - 1 (big size)

Sweet Corn kernels from 1 cob ( சோளம் )

Ghee or unsalted Butter ( நெய் அல்லது வெண்ணெய்)  - 2 tbsp

Preferred Cooking oil ( சமையல் எண்ணெய்) - 1 tbsp

Seasoning for the rice

Ginger ( இஞ்சி)  - 1" to 1 1/2"

Garlic ( பூண்டு) - 5 to 6 

Cinnamon stick ( பட்டை) -  2 or 3  pieces

Star Aniseed ( அன்னாசி பூ) - 2

Bayleaves ( பிரிஞ்சி இலை)- 1

Cloves ( கிராம்பு ) - 2

Black pepper ( மிளகு) - 6 to 8
Salt ( உப்பு )  

In a pressure cooker or electric cooker, add a tablespoon of ghee. When hot,add the seasoning and saute for a minute. 

Add 2 cups of water for a cup of basmati rice. Bring it to boil, add required salt  and cook the rice.

Transfer to a wide bowl, dribble a tablespoon of ghee and leave it to cool.

Boil and remove the kernels from the cob. Slice the red casicum.

In a pan, add a teaspoon of oil, saute the capsicum until it is half cooked.

Toss in the corn kernels. Add a pinch of salt

Mix well and switch off the flame.

To the corn-capsicum mix, add the cooked rice. Fold lightly. Adjust for salt and serve with a side dish of your choice.

I had prepared cauliflower kottu and tofu stir fry masala for the lunch box. A square meal for your midday.

My Notes:
Add colours to tantalize your taste buds.A big welcome from the plain pulav.
Incorporating the protein in your meal by adding corn kernels.
Since capsicum is used I  have not included green chili while cooking rice , instead added a few black peppers. Black pepper gives a sharp spicy tasty here and there balancing the sweety capsicum and corn.
You can add chili to spicy it up. It is all individual preference , as I always mention.
A quick fix for lunch at the sametime colourful and flavorful.