Jeera, Corn and Capsicum Rice

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 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

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