Ingredients

• 2 cups (500 gms.) Basmati Rice
• 4 medium tomatoes, chopped
• 2 medium onions, chopped (or green onions)
• 2 tbsp. Vindaloo paste*
• ¼ cup Oil, preferably olive oil
• 1 large capsicums, green or any colour of your choice, chopped
• 1 tin corn or 6 fresh corn cobs or green peas
• 1 cup prawns, shelled and deveined
• 1 tsp. Salt or to taste
• To make vindaloo paste:
• Mix the following in 2 tbsp. vinegar
• 2 tsp. Kashmiri chilli powder
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• ¼ tsp. turmeric powder (or a pinch saffron)
• ½ tsp. cumin powder
• The above may also be ground to a paste using 3 whole red kashmiri chillies

Method

1. Wash and soak rice for 15 minutes. 
2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
3. Leave aside to cook.
4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
5. Add the vindaloo paste and saute for a minut
6. Then add the prawns and fry well. 
7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
9. Add the corn and the parboiled rice.  Mix well. 
10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
11. When rice is cooked remove, and serve hot.
12. Garnish with green onions.