Spicy capsicum pulao recipe or capsicum rice recipe

capsicum

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

Tamarind rice

Lemon rice

Tomato rice

Healthy green rice or pulao

Methi and carrot pulao

Masala bhath

Cabbage rice

Peas pulao

Category of rice dishes

pulao

Prep Time :  15 mins

Cook Time :  25 mins

Servings :  2-3 persons

North Indian cuisine

INGREDIENTS

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.

IMG_7846IMG_7847

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.

IMG_7848IMG_7849

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.

IMG_7850IMG_7851

IMG_7852IMG_7853

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.

IMG_7855IMG_7856

Serve the capsicum pulao or capsicum rice with onion raita, curd or dal or any curry of your choice.

IMG_7861

NOTES/TIPS

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.

IMG_7866

Leave a Reply

Your email address will not be published. Required fields are marked *