Bell pepper Pulao/Capsicum Pulao | How to make Bell pepper Pulao/Capsicum Pulao

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By Sivasakthi Murali
Created on 1st Feb 2016
  • Bell pepper Pulao/Capsicum Pulao, How to make Bell pepper Pulao/Capsicum Pulao
Bell pepper Pulao/Capsicum Pulaoby Sivasakthi Murali
  • Bell pepper Pulao/Capsicum Pulao | How to make Bell pepper Pulao/Capsicum Pulao (64 likes)

  • 0 reviews
    Rate It!
  • By Sivasakthi Murali
    Created on 1st Feb 2016

About Bell pepper Pulao/Capsicum Pulao

A very easy and quick recipe. Colorful Bell pepper rice is well suited for lunchbox for office goers and kids also.

Bell pepper or Capsicum Pulao is an authentic dish which is perfect to serve on all occasions. The Bell pepper or Capsicum Pulao is delicious and has an amazing aroma. Bell pepper or Capsicum Pulao by Sivasakthi Murali will help you to prepare the perfect Bell pepper or Capsicum Pulao in your kitchen at home. Bell pepper or Capsicum Pulao needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bell pepper or Capsicum Pulao. This makes it easy to learn how to make the delicious Bell pepper or Capsicum Pulao. In case you have any questions on how to make the Bell pepper or Capsicum Pulao you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sivasakthi Murali. Bell pepper or Capsicum Pulao will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time15mins
  • Cook Time15mins
  • Serves2People
Bell pepper Pulao/Capsicum Pulao

Ingredients to make Bell pepper Pulao/Capsicum Pulao

  • 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 - 2

How to make Bell pepper Pulao/Capsicum Pulao

  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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