Spicy capsicum pulao recipe or capsicum rice recipeTweet
Capsicum pulao or capsicum rice is a delicious one pot meal made with green capsicum, rice and spices. It is a very easy and quick to make rice dish and goes well with curd, onion raita or any curry of your choice. Capsicum pulao is healthy and filling too and a complete meal by itself. It is a perfect lunch box recipe and great for kids too. If you are looking for more rice recipes, you can try
Prep Time : 15 mins
Cook Time : 25 mins
Servings : 2-3 persons
North Indian cuisine
Basmati rice – 1 cup
Cooking oil – 2 tablespoons
Mustard seeds – 1/2 teaspoon
Cumin seeds (jeera) – 1 teaspoon
Tejpatta or bay leaves – 2 to 3 small leaves
Green cardamoms – 2
Cloves – 2
Cinnamon – 1 no (1/2 inch sized)
Onion – 1 (medium sized chopped finely)
Tomatoes – 2 (medium sized chopped finely)
Green capsicum – 2 (medium sized) (diced into medium pieces)
Red chilli powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1/2 teaspoon
Chopped coriander leaves
Ghee – 2 teaspoons
Water – 1 1/2 to 2 cups of water
Salt to taste
TO BE GROUND TO A SMOOTH PASTE
Grated coconut – 1/2 cup
Green chillies – 2 nos
Ginger – 1 inch small sized
Chopped coriander leaves – 2 tablespoons
Garlic cloves – 6 to 7 nos
HOW TO MAKE OR PREPARE CAPSICUM PULAO OR CAPSICUM RECIPE
Wash and soak the basmati rice in water for half an hour. Drain the water and set aside
Grind the grated coconut, green chillies, ginger, chopped coriander leaves and garlic cloves with little water and make a smooth paste of it. Keep it aside. Heat oil in a small pressure pan on medium flame. Add mustard seeds and allow it to splutter. Once the seeds stop spluttering, add jeera, cloves, cardamom, tejpatta and cinnamon and saute till it lets out a nice fragrance.
Add chopped onions and saute till they turn light brown in colour. Add tomatoes and cook till the become little soft. Now add the ground coconut masala and mix well.
Add red chilli powder, turmeric powder, salt, coriander powder and garam masala and mix well. Saute on a low flame for 2-3 minutes.Add diced capsicum pieces and mix well. Saute for another 2-3 minutes. Then add rice, ghee and 1 1/2 to 2 cups water and combine together. Check for salt and add if required.
Close the pressure pan with its lid and pressure cook the rice for upto 3 whistles. Once the pressure is cooled down, open the lid and gently fluff the rice. Garnish with chopped coriander leaves.
Serve the capsicum pulao or capsicum rice with onion raita, curd or dal or any curry of your choice.
You can also make the pulao in a separate pan instead of pressure pan. Only you have to keep checking occasionally, while cooking.
Capsicum pulao tastes best when served hot or warm.