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Recipe For Capsicum Pulao
Ingredients
- Basmati rice- 1.5 cup
- Capsicum- 2 nos.
- Onion- 1 no.
- Tomato- 1 no.
- Salt- 1.5 tsp
To powder
- Cumin seeds- 2 tsp
- Black pepper- 1 tsp
- Cinnamon- 1″ piece
- Cloves- 2 nos.
For Seasoning
- Cooking oil- 5 tsp + 2 tsp
- Bay leaf- 2 no.
Instructions
Preparation
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Rinse and soak rice in enough water for about half an hour. De-seed the capsicum and chop them in to 1″ long pieces. Similarly peel off the skin from onion and cut it in to dices.
Method
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In a mixer jar, put all the spices like cumin seeds, cinnamon, black pepper, cloves and turmeric powder. Whir them together to fine powder.
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Next heat a pressure cooker adding oil, bay leaves and cumin seeds. Saute for a while and add chopped tomato. Mix well and include spice powder from above step. Combine everything well and let it cook for few minutes.
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Meanwhile drain water from soaked rice and add to the cooker along with water and salt.(I have added 1.5 cups of water for 1 cup of rice). Close the lid and pressure cook for 3 whistles in medium flame. Once done, switch off.
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Meanwhile in a separate pan add 2 tsp of oil and saute onion cubes. When they turn translucent add chopped capsicum too. Saute them together for few minutes and switch off.
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When the pressure subsides open the lid and top it with sauteed onion plus capsicum. Gently fluff and mix.
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Delicious capsicum pulao is ready to serve along with raita.
Notes
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I soaked basmati rice for half an hour and used 1.5 cups of water to cook. 1:1.5 cups of rice to water ratio always give grain separated, soft pulao.
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Do not overcook capsicum till soft. Slight crunchiness in this veggie tastes better.
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I have used green and orange capsicums for colorful pulao. You can use any one or two of your choice.
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