Serves: 4
A beautiful way to use leftover rice and make a delicious dish! The sweetness of the corn perfectly balances the heat from the chillies.
INGREDIENTS:
- 1 cup sweet corn, boiled
- 2 cups rice, cooked (Basmati or any long grained rice)
- 1 cardamom, crushed
- 1 tsp cumin seeds
- 3 onions, finely chopped
- 2 tsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1 cup finely chopped capsicum
- 2-3 green chillies (depending on your spiciness resistance!)
- Salt to taste
- 3 tbsp Oil
METHOD:
- Heat the oil in a kadai. Add the cumin and cardamon and fry for about a minute.
- Then add the ginger garlic paste and saute and cook for about 2-3 minutes. Make sure that the onions turn brown on the edges and do not burn.
- Add the capsicum, chillies, corn, chilli powder, black pepper powder and salt. Cook till the capsicum and corns are fried.
- Add the rice and mix everything gently.
- Serve hot with your favourite side dish.
TIPS: Serve with paneer or chicken butter masala.
Recipe by: Sukanya Saha