Bell pepper or Capsicum Pulaoby Sivasakthi Murali

  • Bell pepper or Capsicum Pulao, How to make Bell pepper or Capsicum Pulao
  • Bell pepper or Capsicum Pulao, How to make Bell pepper or Capsicum Pulao
Bell pepper or Capsicum Pulaoby Sivasakthi Murali
  • Prep Time15mins
  • Cook Time15mins
  • Serves2People

Video for key ingredients

  • How to make Ghee

Bell pepper or Capsicum Pulao

Ingredients

  • Capsicum - 1/2 cup chopped finely (Yellow, Green and Red)
  • Cooked Bamati rice - 1 Cup
  • Cardamom - 1
  • Cloves - 1
  • Cinnamon - 1
  • Star Anise - 1
  • Oil - 1 tsp
  • Ghee - 2 tsp
  • Garlic - 3
  • Whole Pepper - 1/2 tsp
  • Cashews - 5
  • Onion - 1

Steps

  1. In a mixer add gralic, onion, cashew and whole pepper and grind it to a fine paste with a little water. Set aside.
  2. Cook Basmati rice with required salt and spices (Cardamom, Cinnamon, Cloves and Star Anise). Cook till its soft and tender with each grain separated.
  3. Heat a pan with oil and ghee, add jeera, let it crackle. Add in the cashew paste.
  4. Saute for a few minutes till the raw smell of garlic and onion leaves. Then add capsicum and saute for 5 more minutes.
  5. Add cooked rice and mix well. Fluff it up and cook for 2-3 minutes until the flavours blend with the rice.
  6. Serve hot.
My Tip: You can even use leftover rice for this recipe

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