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Recipe For Capsicum Pulao
- Basmati rice- 1.5 cup
- Capsicum- 2 nos.
- Onion- 1 no.
- Tomato- 1 no.
- Salt- 1.5 tsp
- Cumin seeds- 2 tsp
- Black pepper- 1 tsp
- Cinnamon- 1″ piece
- Cloves- 2 nos.
- Cooking oil- 5 tsp + 2 tsp
- Bay leaf- 2 no.
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.
In a mixer jar, put all the spices like cumin seeds, cinnamon, black pepper, cloves and turmeric powder. Whir them together to fine powder.
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.
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.
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.
When the pressure subsides open the lid and top it with sauteed onion plus capsicum. Gently fluff and mix.
Delicious capsicum pulao is ready to serve along with raita.
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.
Do not overcook capsicum till soft. Slight crunchiness in this veggie tastes better.
I have used green and orange capsicums for colorful pulao. You can use any one or two of your choice.