Spicy Corn Pulao
1 cup washed rice
1 cup cooked corn or tinned corn
1 cup each of finely chopped capsicums and tomatoes
1 cup thinly sliced onions
2 tbsp each of green chilli-ginger paste and coconut paste
½ cup roughly chopped coriander leaves
4 cups water
2 tbsp coriander-cumin powder
1 tsp chilli powder
2 tbsp oil
Salt
1. Wash the rice properly and keep aside.
2. In a heavy-duty pan, heat the oil. Fry the onions and ginger-chilli paste in it till the paste is brown in color.
3. Add the tomatoes, corn, capsicums, coconut paste and all the dry masalas. Cook for 2 minutes.
4. Boil the water in a separate container and then add the water, washed rice, coriander leaves and salt in the pan. Cook till done.
5. Serve hot.
