Preparation Time: 10 minutes
Cooking Time: 15 minutes
Mix together gently
Boil 6 cups water with salt and lemon juice.
When the water boils, add broccoli and stir once. Remove from water with a slotted spoon and keep aside to cool. Boil water again add pearl pishori rice in it, let it come to a boil . Refrigerate the rice for 2 hours.
When cooled add cucumber, corn, capsicum, olives and jalapenos. Sprinkle salt, pepper, lemon juice and olive oil. Mix well with a fork. Set aside
For tempering in a new pan, heat oil, add the onions and a pinch of sugar. Cook till golden brown. Add all the other remaining ingredients. Stir for 1 minute. Remove from fire.
Pour tempering over the rice mixture. Mix lightly. Serve at room temperature or chill for 1 hour in the fridge.