Shahzada Rice Variety Used
Supreme Basmati Rice (purple pack)
Shahzada Boiled rice 2 cups
Red capsicum 1/2 medium
Button mushrooms 5-6
Boiled corn kernels 1/4 cup
Shelled green peas 2 tablespoons
Onions 2 medium
Red chilli powder 1 teaspoon
Salt to taste
Oil 2 tbsp
Green chillies finely chopped 1 tablespoon
Shahzada Ginger-garlic paste 1 teaspoon
Gram flour 1 tablespoon
Refined flour 1 tablespoon
Chaat masala for sprinkling
Oil for deep frying
Slice onions and put into a bowl, add red chilli powder and salt and mix well. Set aside for 10-15 minutes. Roughly chop capsicum. Slice mushrooms. Heat oil in a non-stick pan, add mushrooms and sauté for half a minute. Heat sufficient oil in a wok.
Add corn kernels, green peas, capsicum and salt to the pan and mix well. Add rice and green chillies and mix well. Cook for 3-4 minutes.
Add ginger-garlic paste to the onions, add gram flour and refined flour and mix well. Drop small portions of onion mixture into hot oil and deep-fry till crisp and brown on all the sides. Drain on absorbent paper.
Transfer the pilao on a serving plate, top with onion bhajia, sprinkle chaat masala over it and serve hot.