Jeera, Corn and Capsicum Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 cups - basmati rice
  • 1/2 cup - green capsicum, chopped
  • 1/2 cup - sweet corn kernels
  • 1 tsp - garam masala powder
  • 3 - green chillies, slit
  • 1 tsp - cumin seeds
  • Salt
  • Oil
  • A few - mint leaves, for garnishing

How to Make Jeera, Corn and Capsicum Rice

  • Wash and soak the rice in 4 cups of water for 10 mins.
  • Heat oil and cumin seeds in a microwave safe bowl in high power for 2 mins
  • Add the sweet corn kernels, slit green chillies and garam masala.
  • Cook for 2 mins in high, add the chopped green capsicum pieces and cook everything in high again for a minute.
  • Drain rice and add the soaking water to the vegetables with enough salt, and cook in high power for 3 mins.
  • Finally add the soaked rice to the vegetables, give a stir and cook for 5-6 mins in high power until the rice gets well cooked. Garnish the rice with chopped mint leaves
  • Serve hot.
  • Recipe courtesy: Priya Easy N Tasty Recipes