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Corn and Capsicum Rice

Corn and Capsicum Rice

The rice here is elaborately flavored with the goodness of Baby Corn and Capsicum – which are also known as Peppers and the dish is enjoyed with a thick Boondi Raita which definitely makes up for the subtly flavored rice!

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Preparation Time – 15-20 minutes

Makes – 4 servings

INGREDIENTS

2 cups Basmati Rice

1/2 cup Baby Corn – chopped

1/2 cup Capsicums/Bell Peppers – chopped

1/4 cup paneer  – chopped

Salt to taste

2 Onions – Chopped

2 tsp Shahi Paneer Masala

2 tsp Garam Masala

1 Bay leaf

1 tsp Cardamom Powder

2 tbsp Oil

METHOD

Soak rice in water for 30 minutes.

Heat Oil in a pressure cooker and add Bay leaf  and Cardamom Powder.Add onions and saute until translucent.Add the chopped vegetables and Paneer and the Masalas.Fry for a minute and add rice.Fry till the grains are a little sauteed.

Now  add water as required to cook the rice and add salt to taste.Close lid and steam for approx 5-7 minutes till rice is cooked.Take off heat and allow to cool completely before opening.

Serve with Boondi Raita.

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