Baby Corn and Capsicum Rice Video by Tarla Dalal Video by Tarla Dalal
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Baby Corn And Capsicum Rice Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
8 Mins
Total Time
23 Mins
Makes
4.00 servings
Ingredients
For Baby Corn and Capsicum Rice
3/4 cup chopped baby corn
1/2 cup chopped capsicum (red , yellow and green)
2 cups soaked and cooked long grain rice (Basmati chawal) or leftover
1 tbsp oil
1/2 cup finely chopped onion
1 tsp finely chopped garlic (lehsun)
4 tbsp tomato ketchup
1 tbsp tomato puree
1/2 tsp chilli powder
a pinch of sugar
salt and to taste
Method
For baby corn and capsicum rice
- To make baby corn and capsicum rice, heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the babycorn and coloured capsicum and sauté on a medium flame for another 3 to 4 minutes.
- Add the tomato ketchup, tomato purée, chilli powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the rice, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
How to pack
- Allow the baby corn and capsicum rice to cool completely, and pack in an air-tight tiffin box.
See step by step images of Baby Corn and Capsicum Rice ( Tiffin Treats)
