Name: Pepper corn rice recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Dry roast masala :; Peppercorns - 2 tbsp; Cumin seeds - 2 tsp; Dry red chilly - 3; Other Ingredients:; Boiled corns - 1 cup; Refined oil; Mustard seeds - 1 tsp; urad dal - 1 tsp; Curry leaves - 12; Chopped onion - 1; ginger garlic paste - 1tsp; Chopped tomatoes - 1; Salt; Cooked Basmati Rice - 1 cup

ABOUT Pepper corn rice RECIPE

An easy brunch or tiffin recipe which can be made in a jist !! Luscious corns mixed with fry roasted spices for that extra kick of zing !!

Ingredients Serving: 2

Dry roast masala :
Peppercorns - 2 tbsp
Cumin seeds - 2 tsp
Dry red chilly - 3
Other Ingredients:
Boiled corns - 1 cup
Refined oil
Mustard seeds - 1 tsp
urad dal - 1 tsp
Curry leaves - 12
Chopped onion - 1
ginger garlic paste - 1tsp
Chopped tomatoes - 1
Salt
Cooked Basmati Rice - 1 cup

Instructions

1. Dry roast the masala mentioned under the same and cool them. Grind them into a powder.
2. Heat oil, add mustard seeds, Urad Dal, curry leaves followed by chopped onion.
3. Saute for few minutes and then add the ginger garlic paste. Stir and add the chopped tomatoes and salt.
4. Add the boiled corns and stir. Cook till the masala is mushy and done.
5. Add the cooked basmati rice and give it a stir.
6. Sprinkle the ground roasted masala powder, stir it. Serve

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